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Butternut Soup with Coconut Milk

Here's how you make Butternut Soup with Coconut Milk
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  • Servings: 8
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil (olive oil)
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups water
  • 1/2 cup coconut milk (canned)
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 packages (12 ounces each) butternut squash (fresh, cubed)
  • 1 tablespoon fresh lime juice
  • Ground red pepper (optional)
  • Cilantro leaves (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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