Ingredients

-2lb butternut squash, peeled, seeded and cut into 1-inch pieces

-2 cups chicken broth

-1 14oz can unsweetened coconut milk

-1/4 cup finely chopped onion

-1 Tbsp packed brown sugar

-1 Tbsp soy sauce

-1/2 to 1 tsp asian chili sauce (sriracha)

-2 Tbsp lime juice

Preparation

  1. 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
  2. Cover; cook on low for 4 to 5 hours or hight for 2 to 2 1/2 hours (ensure squash is soft)
  3. Use an immersion blender to carefully blend soup until completely smoother (or transfer mixture in batches to food processor, blender, or use potato masher to mash smooth)
  4. Stir in lime juice