Recipe :: Thai Butternut Squash Soup

butternut squash soupI started making this last fall, and it has been a hit everywhere I’ve served it. Even my mom – who had previously sworn she didn’t like anything butternut squash – loved it & gladly took a pint home for her & Dad to enjoy. She even invited me to bring it as an appetizer on Thanksgiving. Most recently, I served this when I hosted my book club. 
Thai Butternut Squash Soup
1 large butternut squash, peeled & cut into 1-inch pieces (about 2 lbs)
2 cups chicken broth
1 14 oz can unsweetened coconut milk
1/4 c. chopped onion
1 T packed brown sugar
1 T soy sauce
1 t Asian chili sauce or crushed red pepper (more to taste)
2 T lime juice
Put all of this in a crock pot & cook for 6 hours on low or 4 hours on high. Transfer to a blender & blend smooth.
Lime zest (1-2 limes)
1/4 c. crushed peanuts
Mix & use as garnish.
Two notes about the recipe: First, most of the squash I find are more than 2 lbs, so I end up adding to each of the other ingredients. For the coconut milk, I add a small can to the large one. For those who like a kick, you’ll want to increase the chili sauce. Second, until I served this for book club, I never used the garnish – the soup is delicious by itself. However, the garnish makes it pretty and it actually does add to the soup, so I’ll add it from now on. 

Comments

Powered by Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.