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Slow Cooker Thai Butternut Squash Soup
Ingredients
  • 2 pounds butternut squash, peeled and diced
  • 14 ounces unsweetened coconut milk
  • 3 cups chicken broth
  • 3 teaspoons onion powder
  • 1 tablespoon brown sugar
  • 1 to 3 teaspoons sriracha sauce (to taste)
  • juice of 2 limes
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1 to 2 cups milk
  • 3 teaspoons salt (or to taste)
  • subheading: thai gremolata:
  • ¼ cup packed cilantro leaves, roughly chopped
  • ¼ cup peanuts, roughly chopped
  • zest of 1 lime
  • ½ teaspoon red chili pepper flakes (optional)
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