Butternut Squash Soup with Gremolata

I found this recipe in Nov. Better Homes and Garden Magazine and it is really good.

Ingredients:

2 lbs. Butternut squash, peeled seeded, cut into 1" pieces.

2 cups Vegetable Broth-I used my home made broth and added 2 Teaspoons Wylers sodium

free Chicken Bullion

1 14 oz. can unsweetened coconut milk

1/4 cup finely chopped onion

1 Tablespoon packed brown sugar-- I used an organic sugar

1 Tablespoon fish sauce-I used 1 Tablespoon Bragg's Liquid Amino's

1/2-1 teaspoon Asian sauce or Siracha Sauce-I used Siracha sauce

2 Tablespoon Lime Juice.

1 recipe for Thai Gremolata

Mix together:

1/2 cup fresh chopped basil

1/2 cup chopped salt free peanuts-I roasted them

1 Tablespoon finelly shredded Lime Zest

Directions:

1. In slow cooker, mix together squash, broth, chicken bullion, onion, Bragg's Liquid Aminoe's.
2. Cook on low 4-5 hours or on high 2-2 1/2 hours.
3. Add Coconut Milk, Lime Juice, Siracha sauce. Mix with an Immersion Blender.
4. Serve warm with Gremolata on top.
   

Soup is always better the second day.

Enjoy!!!