Butternut Soup with Coconut Milk
Recipe: #13831
August 13, 2014
Categories: Side Dishes, Squash, Birthday, Fathers Day, July 4th, Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, more
"I found this tasty soup recipe in a Cooking Light magazine."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (151.8 g)
- Calories 78.9
- Total Fat - 5.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 298.9 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.4 g
- Sugars - 2.3 g
- Protein - 1.2 g
- Calcium - 23.2 mg
- Iron - 0.7 mg
- Vitamin C - 15.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat a large heavy saucepan over medium-high heat.
Step 2
Add oil to pan; swirl to coat.
Step 3
Add shallots; sauté 3 minutes or until softened, stirring occasionally.
Step 4
Add garlic and ginger; sauté 1 minute.
Step 5
Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil.
Step 6
Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
Step 7
Place squash mixture in a blender.
Step 8
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Step 9
Place a clean towel over opening in blender lid (to avoid splatters).
Step 10
Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.
Tips
No special items needed.
0 Reviews
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