Butternut Soup with Coconut Milk
A fall favorite, butternut squash shines brightest when used as a base for a rich, warming soup. Serve this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We’ve used luxurious full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).
Servings Prep Time
8people (about 2/3 cup each) 10minutes
Cook Time
30 minutes
Servings Prep Time
8people (about 2/3 cup each) 10minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Lay out all ingredients
  2. Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger; sauté 1 minute.
  3. Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
  4. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  5. Stir in juice.
  6. Garnish with additional pepper and cilantro leaves, if desired.
Recipe Notes

Calories: 86  Fat: 4.1g  Saturated fat: 2.5g  Monounsaturated fat: 1.2g  Polyunsaturated fat: 0.2g  Protein: 1.5g Carbohydrate: 12.7g  Fiber: 2g  Cholesterol: 0.0mg  Iron: 0.8mg  Sodium: 304mg  Calcium: 47mg

http://www.cookinglight.com/food/recipe-finder/butternut-squash-soup-recipes/butternut-soup-coconut-milk