Butternut Squash Soup with Thai Gremolata

Better Homes & Gardens magazine

2 lb. butternut squash, peeled, seeded, and cut into 1 inch pieces
2 cups 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)
1 tsp. Asian chili sauce (Sriracha sauce)(or crushed red pepper)
2 Tbsp. lime juice

1. In a 4 qt. slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.
2. Cover; cook on low for 4 to 5 hours (or on high for 2 to 2 1/2 hours).
3. Use an immersion blender to carefully blend soup until completely smooth. Stir in lime juice. Ladle into bowls and top with Thai Gremolata. 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, and 1 Tbsp. finely shredded lime peel.