Butternut Squash Soup With Thai Gremolata

Here's another soup I found in my November 2010 Better Homes and Gardens magazine.  It is the $200 prize winner for Slow Cooker Soups (the Tomatillo Chicken Soup was the $400 prize winner).  Although it may look similar to my Sweet Potato Peanut Soup the tastes are very different.  I used light coconut milk and vegetable broth instead of chicken broth.  One thing I did find was that it was a little too spicy for the majority of our family.  I used the crushed red pepper.  Might tone that down a bit next time.  Other than that it was pretty tasty and very easy since it was made in the ol' crock pot.  Smelled great all day!  The gremolata adds extra crunch and texture.  I loved it!

Butternut Squash Soup
2 lbs. butternut squash, peeled, seeded, and cut into 1-inch pieces
2 cups chicken (vegetable) 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 (I used Tamari sauce)
1/2 to 1 tsp. Asian chili sauce (Sriracha sauce) or crushed red pepper
2 Tbsp. lime juice
1 recipe Thai Gremolata, below

In a 3 1/2 or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, soy sauce, and Asian chili sauce.  Cover; cook on low for 4 to 5 hours or high for 2 to 2 1/2 hours.  Use an immersion blender to carefully blend soup until completely smooth.  (Or transfer 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.  Makes 4 to 6 servings.

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