Butternut Soup with Coconut Milk

I have two food weaknesses.

Ok, I have more than two. But two that really stand out when it comes to savory meals.

If I'm at a restaurant and anything on the menu includes butternut squash or goat cheese, it's pretty much a no-brainer that I will get said item

If it includes butternut squash AND goat cheese? Shut the front door...or just the menu. Game over, that's what I will get.

Now that I think about it, I should have topped this soup with goat cheese. Next time, because there will be a next time.

A healthy, light, summer version of a hearty fall soup.

All whipped up in under 30 minutes. That's my kind of summer, weeknight meal!

 

 

Butternut Soup with Coconut Milk

Recipe from Cooking Light magazine, February 2013

Prep Time: 10 min. Total Time: 30 min.

Yield: Recipe states serves 8, We ate it as a main course and it served 4

 

Ingredients:

1 tbsp. olive oil

1/2 c. thinly sliced shallots

1 tbsp. minced garlic

1 tbsp. minced, peeled, fresh ginger

2 c. water

1/2 c. canned coconut milk

1 tsp. salt

1/4 tsp. ground red pepper

2 (12 oz.) pkgs. fresh cubed butternut squash (I found this in the produce section near the bags of broccoli, lettuce, etc.)

1 tbsp. fresh lime juice

Ground red pepper for sprinkling at end (optional)

2 c. rice, prepared

 

Directions:

1. Heat a large heavy saucepan over medium-high heat. Add oil to pan. Add shallots and sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger, sauté 1 minute. Add 2 c. 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 and secure lid on blender. Place a clean towel over top of blender to reduce splatter and blend until smooth. Stir in lime juice. Ladle into bowls and top each serving with about 1/2 c. prepared rice and a sprinkling of ground red pepper if you want extra spice.

 

Enjoy!

Laura

 

P.S. Leftover coconut milk? Use it to make a delicious smoothie in the morning with frozen fruit and spinach!