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 |
| 8 people (about 2/3 cup each) | 10 minutes |
| Cook Time |
| 30 minutes |
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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).
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Ingredients
- 1 tbsp olive oil
- 1/2 cup thinly sliced shallots
- 1 tbsp minced garlic
- 1 tbsp minced peeled fresh ginger
- 2 cups water
- 1 can (13.5 oz.) coconut milk
- 1 tsp. salt
- 1/4 tsp. ground red pepper flakes
- 3 sprigs of thyme
- 1 tbsp fresh lime juice
- cilantro leaves optional
Servings: people (about 2/3 cup each)
Instructions
- Lay out all ingredients
- 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.
- 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.
- 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.
- Stir in juice.
- 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
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