- Calories 86
- Fat 4.1g
- Satfat 2.5g
- Monofat 1.2g
- Polyfat 0.2g
- Protein 1.5g
- Carbohydrate 12.7g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 0.8mg
- Sodium 304mg
- Calcium 47mg
Butternut Soup with Coconut Milk
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).
How to Make It
Step 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.
Step 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.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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Comfort in a cup!
I LOVE soup! I use the low fat coconut milk and add an extra 1/2 cup. I've also added carrots, onions and yams. Any variation comes out perfectly!
Easy and delicious
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!
Easy and Tasty
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.
vpteacher's Review
Perfect vegan dish for my son. The rest of us loved it, also.
SusanBD50's Review
N/A
Kdoggett's Review
This was good, and really easy. I couldn't find chopped fresh squash, so I used thawed frozen squash. Lime and cilantro are a must for some added flavor.
VaBelle35's Review
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.
CarrieLMB's Review
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
amateurcook's Review
This is definitely a keeper. Very tasty.
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Nice