Tropical Butternut Squash Soup
By: Anna Weber
Published: Friday, February 26, 2010 - 6:49pm

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

Preparation

1 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. 2 Once butternut squash is cooked through, chop into smaller pieces. 3 In a soup pot, combine the vegetable broth and squash. 4 Bring to a boil, then reduce and simmer for about 20 minutes. 5 With a submerging blender, blend until soup is smooth (you could also do this in a blender). 6 Stir in coconut milk, the rest of the lime’s juice, cayenne pepper, and salt. 7 Serve garnished with cilantro and lime zest.