Ingredients: 1 butternut squash, peeled, halved, seeds scraped out,1/2 ounce can coconut milk,1/8 teaspoon cayenne pepper,1 lime,cilantro and lime zest, to garnish,1/2 teaspoon salt,4 cups vegetable broth
Instructions:
- 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.Once butternut squash is cooked through, chop into smaller pieces.In a soup pot, combine the vegetable broth and squash.Bring to a boil, then reduce and simmer for about 20 minutes.With a submerging blender, blend until soup is smooth (you could also do this in a blender).Stir in coconut milk, the rest of the limes juice, cayenne pepper, and salt.
- Serve garnished with cilantro and lime zest.
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