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).
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.
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This is a nice little recipe. The flavors are subtle so for some people it may seem bland. Nevertheless, I probably won't make it again as it is. Using pre-cut, packaged squash makes it pricey. Peeling, scooping seeds, and cutting it yourself is a lot of work. I may try it with either sweet potatoes or carrots (going a little further than Terri did). I doubt it will make much difference in flavor.
I thought this recipe was both easy and delicious. I used 12 oz of squash and 1 medium sweet potato because that's what I had on hand. I also substituted 1/4 tsp of ground ginger for the fresh ginger. I would definitely make it again!
My husband and I make soup most Sundays in the cold weather months, and like to combine "old faithfuls" with new and interesting. Taste-wise this soup had a tad too much heat for us but was otherwise great. The prep time vs. other soups that involve making a stock moves it from a solid 3+ stars to a 4. Next time I will cut the red pepper a bit, and move this into the weeknight dinner rotation.
Good stuff. I, too, like the little kick from the red pepper. I used two (2) 12 oz packages of frozen cooked squash, defrosted. Saves time and I was able to use my stick blender in the pot to puree the shallots when it was finished cooking.
Nice combo of flavors; I like the kick from the red pepper. Used 1 cup Light coconut milk which seems to have messed with my end portions. I only got 3 1.25cup servings out of it. 3 WW Pts based on how I made it. Wasn't as much of a fan a couple days down the line; lime and kick combo too much; change to 3 star from 4