Butternut Soup with Coconut Milk
Created by QueenBea on August 13, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
- Recipe #13831
Ingredients
- 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)
How to Make
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Step 1: Heat a large heavy saucepan over medium-high heat.
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Step 2: Add oil to pan; swirl to coat.
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Step 3: Add shallots; sauté 3 minutes or until softened, stirring occasionally.
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Step 4: Add garlic and ginger; sauté 1 minute.
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Step 5: Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil.
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Step 6: Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
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Step 7: Place squash mixture in a blender.
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Step 8: Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
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Step 9: Place a clean towel over opening in blender lid (to avoid splatters).
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Step 10: Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.
Nutritional Facts
- 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