Butternut Soup With Coconut Milk Recipe

Name: Butternut Soup With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute 3 minutes or until softened, stirring occasionally. Add garlic and ginger; saute 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
2
Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.
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420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup thinly sliced shallots, 1 tablespoon minced garlic, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Butternut Soup With Coconut Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Soup With Coconut Milk

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