Tropical Butternut Squash Soup

Tropical Butternut Squash Soup

Tropical Butternut Squash Soup

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 butternut squash, peeled, halved, seeds scraped out
  • 1/2 ounce can coconut milk
  • 1/8 teaspoon cayenne pepper
  • 1 lime
  • cilantro and lime zest, to garnish
  • 1/2 teaspoon salt
  • 4 cups vegetable broth
Instructions

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 limes juice, cayenne pepper, and salt.

Serve garnished with cilantro and lime zest.

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