Tropical Butternut Squash Soup
The recipe Tropical Butternut Squash Soup can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 110 calories, 2g of protein, and 1g of fat per serving. For $1.34 per serving, you get a hor d'oeuvre that serves 4. 1 person were glad they tried this recipe. A mixture of lime, salt, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so tasty. Autumn will be even more special with this recipe. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 65%. Similar recipes include Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and Butternut Squash : Butternut Squash Soup & More.
Ingredients
butternut squash
1
coconut milk
0.5 ounce
cayenne pepper
0.125 teaspoon
lime
1
lime zest
4 servings
salt
0.5 teaspoon
vegetable broth
4 cups
Cooking in Steps
-
1Place the butternut squash on a baking sheet, cut side up.
butternut squash
baking sheet -
2Sprinkle 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.
butternut squash
vegetable broth
cayenne pepper
coconut milk
squash
juice
lime
salt
oven
blender
pot -
3Serve garnished with cilantro and lime zest.
lime zest
cilantro
