Meatless Monday: Tropical Butternut Squash Soup
By: Leah Rodrigues
Published: 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 lime
4 cups vegetable broth
1/2 ounce can coconut milk
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.

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.