Butternut Squash Soup with Thai Gremolata

December 27, 2010 | By andrea | Filed in: Asian, Recipes, Soup/Stew.

If you’re looking for a new way to eat winter squash, you must try this Thai-inspired recipe! The velvety texture of the butternut squash and coconut soup is brought to life by the vibrant flavors of the chopped peanut, lime zest and basil gremolata. Typically, gremolata is an Italian condiment of lemon zest, garlic and parsley but it gets a fun, updated twist here.

This recipe calls for using a slow cooker but I skipped that method and made it in a saucepan on the stove. I simmered the cubed squash in the broth and coconut milk for about 30 minutes (until tender) then pureed it with my immersion blender (aka handheld blender). Spoon some of the Thai gremolata onto each serving and you’ve got a tasty light meal.

Note: as with any hot soup, let it cool before processing in a blender or you might spray scalding soup all over you and your kitchen. It’s one of the reasons I use an immersion blender for this kind of recipe…it can be blended hot right in the soup pot.

Butternut Squash Soup with Thai Gremolata
-recipe from Better Homes and Gardens Magazine

Makes 4 to 6 servings.

Slow Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)
 
2  lb.  butternut squash, peeled and cut into 1-inch pieces
2  cups  chicken broth
1  14-oz. can  unsweetened coconut milk
1/4  cup  finely chopped onion
1  Tbsp.  packed brown sugar
1  Tbsp.  fish sauce or soy sauce
1/2  to 1 tsp.  Asian chili sauce (Sriracha) sauce or crushed red pepper
2  Tbsp.  lime juice
1  recipe  Thai Gremolata, recipe below

In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.

Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.

Thai Gremolata: In a small bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tablespoon finely shredded lime peel.

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