The Recipe

Butternut Soup with Coconut Milk

Name: Butternut Soup with Coconut Milk
Yield: Serves 8 (serving size: about 2/3 cup)
Ingredients: 1 tablespoon olive oil; 1/2 cup thinly sliced shallots; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh ginger; 2 cups water; 1/2 cup canned coconut milk; 1 teaspoon salt; 1/4 teaspoon ground red pepper; 2 (12-ounce) packages fresh cubed butternut squash; 1 tablespoon fresh lime juice; Ground red pepper (optional); Cilantro leaves (optional)

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

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Ingredients

DESCRIPTION

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).

INGREDIENTS