This Thai-inspired soup is SO good. It's comforting, flavourful, velvety in texture and easy to make (slow cooker!). The combo of lime and coconut is subtle and delicious, while the vibrant flavours (we`re talkin' lime, peanuts & cilantro) of the gremolata are the perfect finishing touch. Typically, gremolata is an Italian condiment of lemon zest, garlic and parsley but here it gets a fun, modern Thai twist. Whatever you do, please don't forget the gremolata. The soup won't be the same without it.
Here's what you need to make it...
2 lbs. butternut squash, peeled and cut into 1” pieces
2 cups chicken broth
1 14-oz. can unsweetened coconut milk
¼ cup finely chopped onion
1 tablespoon brown sugar, packed
1 tablespoon fish sauce or soya sauce
½ -1 teaspoon Asian chili sauce (Sriracha) or crushed red pepper
2 tablespoons lime juice
½ cup chopped fresh basil or cilantro
½ cup chopped peanuts
1 tablespoon finely shredded lime peel
- In a 3 ½ - or 4-quart slow cooker, stir together squash, broth, coconut milk, onions, brown sugar, fish sauce and Sriracha.
- Cover and cook on low for 4-5 hours or on high for 2-2 ½ hours.
- Meanwhile, assemble the Thai Gremolata. Mix together basil, peanuts and lime peel. Set aside.
- Use an immersion or stand 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.) 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.
- Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.