Curried Butternut Squash Soup with Coconut Milk
This Thai-inspired Curried Butternut Squash Soup with Coconut Milk is perfectly spicy, incredibly creamy and healthy all at once!
Servings:4 servings
Ingredients
- 2 pounds butternut squash, peeled and diced
- 14 ounces unsweetened coconut milk
- 3 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1-3 teaspoons sriracha sauce, (or to taste)
- juice of 2 limes
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1-2 cups milk
- 3 teaspoons salt , (or to taste)
Thai Gremolata
- ¼ cup packed cilantro leaves, roughly chopped
- ¼ cup peanuts, roughly chopped
- zest of 1 lime
- ½ teaspoon red chili pepper flakes , (optional)
Instructions
- Add butternut squash, coconut milk, chicken broth, onion powder, brown sugar, sriracha sauce, lime juice, garlic powder, and curry powder to slow cooker. Cover and cook on high 2-3 hours or on low 4-5 hours.
- Blend mixture until smooth using an immersion blender, regular blender, or food processor. (You may need to do this in batches depending on your available equipment) Return mixture to slow cooker. Add salt to taste and milk to thin to desired consistency.
- Just before serving, prepare the gremolata. In a small bowl stir together cilantro, peanuts, lime zest, and red chili pepper flakes. Serve soup warm and top with gremolata.
Notes
Add 1-2 tablespoons sriracha sauce to the soup to give it a spicy kick!
Nutrition
Calories: 450 kcal, Carbohydrates: 42 g, Protein: 10 g, Fat: 31 g, Saturated Fat: 23 g, Cholesterol: 6 mg, Sodium: 2471 mg, Potassium: 1388 mg, Fiber: 8 g, Sugar: 14 g, Vitamin A: 24217 IU, Vitamin C: 64 mg, Calcium: 227 mg, Iron: 4 mg