Butternut Soup with Coconut Milk
Prep Time 15 minutes mins
Cook Time 20 minutes mins
- 1 Tbsp Olive Oil
- 1/2 cup diced shallots
- 1 Tbsp minced garlic
- 1 Tbsp minced peeled fresh ginger
- 2 cups water
- 1/2 cup canned coconut milk
- 1 tsp sea salt
- 1/4 tsp red pepper
- 24 oz fresh cubed butternut squash
- 1 tbsp fresh lime juice
- chopped cilantro (optional)
Heat a large heavy saucepan over medium heat. Add oil to pan. Add shallots. Saute 3 mins or until softened. Stir occassionally. Add garlic and ginger. Saute 1 min. Add 2 cups water, coconut milk, salt, red pepper and squash. Bring to a boil. Cover. Reduce heat. Simmer 20 mins or until squash is tender, stirring occassionally. Let cool slightly. Place squash mix in blender in batches. Blend until smooth. Stir in juice. Garnish with cilantro. Enjoy!
