Butternut Soup with Coconut Milk

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Butternut Soup with Coconut MilkRecipe
Photo: Brian Woodcock; Styling: Cindy Barr
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).
Serves 8 (serving size: about 2/3 cup)


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1 tablespoon olive oil
1/2 cup thinly sliced shallots
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups water
1/2 cup canned coconut milk
1 teaspoon salt
1/4 teaspoon ground red pepper
2 (12-ounce) packages fresh cubed butternut squash
1 tablespoon fresh lime juice
Ground red pepper (optional)
Cilantro leaves (optional)


Hands-on: 10 Minutes
Total: 29 Minutes

1. 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.

2. 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.

Created date

February 2013

Nutritional Information

Calories 86
Fat 4.1 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 12.7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 304 mg
Calcium 47 mg