Tropical Butternut Squash Soup

1. 1

   Place the butternut squash on a baking sheet, cut side up. Sprinkle with the juice of half of the lime, and bake at 350 degrees for about 45 minutes, until skin can be pierced easily with a fork.

2. 2

   Once butternut squash is cooked through, chop into smaller pieces.

3. 3

   In a soup pot, combine the vegetable broth and squash.

4. 4

   Bring to a boil, then reduce and simmer for about 20 minutes.

5. 5

   With a submerging blender, blend until soup is smooth (you could also do this in a blender).

6. 6

   Stir in coconut milk, the rest of the lime's juice, cayenne pepper, and salt.

7. 7

   Serve garnished with cilantro and lime zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.