Butternut Soup with Coconut Milk

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 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).

Ingredients

  • 1 tablespoon olive oil
  • ½ cup thinly sliced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups water
  • ½ cup canned coconut milk
  • 1 teaspoon salt
  • ¼ teaspoon ground red pepper
  • 2 (12-ounce) packages fresh cubed butternut squash
  • 1 tablespoon fresh lime juice
  • ground red pepper (optional)
  • cilantro leaves (optional)

Directions

Login to continue Reading