Recipe :: Thai Butternut Squash Soup

I 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.