Butternut Soup with Coconut Milk

Name: Butternut Soup with Coconut Milk
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams packages fresh cubed butternut squash; 118 milliliters canned coconut milk; 1 Tbsp minced peeled fresh ginger; 1 Tbsp minced garlic; 0 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 1 teaspoon salt; 118 milliliters thinly sliced shallots; 473 milliliters water

Butternut Soup with Coconut Milk might be a good recipe to expand your soup repertoire. This gluten free, primal, and whole 30 recipe serves 8. One serving contains 92 calories, 1g of protein, and 5g of fat. If you have lime juice, water, ground pepper, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 29 minutes. If you like this recipe, take a look at these similar recipes: Butternut Squash Soup and Coconut Milk, Butternut Squash In Coconut Milk, and Vegetarian Stew with Quinoa, Butternut Squash & Coconut Milk.

Instructions

Heat a large heavy saucepan over medium-high heat.

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Sauce Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add shallots; saut 3 minutes or until softened, stirring occasionally.

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Shallot

Add garlic and ginger; saut 1 minute.

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Garlic

Ginger

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.

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Coconut Milk