Chilled Butternut Coconut Soup Recipe
Ingredients
- One 12-ounce bag frozen butternut squash, thawed
- 1 cup low-sodium chicken broth
- ¾ cup light coconut milk
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon fresh ginger, grated
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 serrano pepper, seeds and ribs removed, finely chopped
- ¼ cup fresh cilantro, roughly chopped
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