2lbspeeled and cut butternut squashin roughly 1” chunks
2cupslow sodium fat free chicken brothor vegetable broth to make this vegetarian
2cupsunsweetened coconut milkthe beverage, not the canned kind
¼cupchopped onion
1tablespoonpacked brown sugar
1tablespoonlow sodium soy sauce
1teaspoonsriracha hot sauce
2tablespoonslime juice
1tablespoonlime zest
¼cupchopped fresh basil
¼cupchopped peanuts
Instructions
Combine the squash, broth, coconut milk, onion, brown sugar, soy sauce and sriracha in a slow cooker and stir together. Cover and cook on low for 4-5 hours or on high for 2-2 ½ hours.
When the soup is done cooking, use an immersion blender to blend the ingredients until smooth (if you don’t have an immersion blender you can transfer the soup to a normal blender in batches and blend until smooth). Add the lime juice and stir together until combined.
In a separate dish, stir together the lime zest, basil and peanuts to use as a topping. Each 1 ¾ cup serving of soup should be served with about 2 tablespoons of topping.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 & ¾ cup) serving: 4 (SP calculated using the recipe builder on weightwatchers.com)Nutrition Information per (1 ¾ cups) serving:202 calories, 34 g carbs, 10 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 6 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 ¾ cups) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 5 per (1 ¾ cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)Lightly adapted from Better Homes and Gardens