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Butternut Squash Soup

Course Soup
Servings 8


  • 1 tablespoon olive oil
  • ½ cup thinly sliced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups water
  • ½ cup canned lite coconut milk
  • 1 teaspoon salt
  • ¼ teaspoon ground red pepper
  • 2 12-ounce packages fresh cubed butternut squash
  • 1 tablespoon fresh lime juice
  • Optional Ground red pepper
  • Optional Cilantro leaves


  • Heat a large heavy saucepan over medium-high heat. Add oil to pan: swirl to coat.
  • Add shallots: sauté 3 minutes or until softened, stirring occasionally.
  • Add 2 cups water, lite 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.
  • 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.
  • ENJOY!