Meatless Monday: Tropical Butternut Squash Soup

October 21, 2013

Tropical butternut squash soup is a zesty vegetarian meal.  The sweetness of the squash pairs deliciously with the creamy coconut milk and and the bright lime juice.  It is a perfectly balanced dish.  Even though it may be fall, a big bowl of this tropical butternut squash soup will make you feel like your sunning yourself on an island in the Pacific.

Tropical Butternut Squash Soup

Ingredients:

1 butternut squash, peeled, halved, seeds scraped out
1/8 teaspoon cayenne pepper
salt, to taste
cilantro and lime zest, to garnish
 
Directions:
 
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 lime’s juice, cayenne pepper, and salt.
 
Serve garnished with cilantro and lime zest.

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