Tropical Butternut Squash Soup

Category: Soups & Salads | Blog URL: http://newlywednewlyveg.com/2010/02/23/coco-loco/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Anna Weber

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

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.