Butternut Squash Soup

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   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

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   2. Cover; cook on low for 4 to 5 hours or hight for 2 to 2 1/2 hours (ensure squash is soft)

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   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)

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   4. Stir in lime juice

No additional tips available.