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.
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 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).
More From Cooking Light
Total: 29 Minutes
- 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
- 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)
- 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.
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