Fall is in full swing and I still refuse to make anything with pumpkin spice in the description. Instead, I have decided to make a tropically inspired butternut squash soup. This soup is quick, easy, inexpensive to make and has the right color scheme for any of those Halloween or Dia de los Muertos parties.
And yes I know I really like to use coconut milk and ginger together, but I'm betting you do too.
Ingredients1 medium butternut squash
2 tablespoons of butter
1 ounce of fresh ginger
3 cups of chicken broth
3 cups of coconut milk
Juice of 1 lime
1/2 teaspoon of salt
2 tablespoons of unsweetened shredded coconut (optional garnish)
1 teaspoon of lime zest (optional garnish)
Peel and Seed the squash. Chop it into 1 inch cubes. Grate the ginger. Heat the butter in a pot. Add the squash and ginger , cooking it until the squash begins to brown slightly, about 5 minutes.
Add the lime juice, salt, coconut milk, and chicken broth. Simmer for 30 minutes over low-medium heat. Pour into a blender and puree until smooth.
Optional- Toast the shredded coconut in a small pan. Place a small amount in the center of a full bowl of soup. Sprinkle with lime zest.
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