Butternut Soup with Coconut Milk
My favorite thing to eat on a cold winter night is a warm soup. This recipe combines two things I love: butternut squash and Thai flavors. I had originally seen and saved this recipe from Bon Appetit Magazine.
1 tablespoon olive oil
1/2 cup thinly sliced shallots
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups water
1/2 cup canned coconut milk (you can use lite but regular will be more rich and silky)
1 teaspoon salt
1/4 teaspoons Sriracha or ground red pepper
2 (12-ounce) packages fresh cubed butternut squash
1 tablespoon fresh lime juice
Heat a large saucepan over medium heat. Add olive oil and sauté shallots till soft. Them add garlic and ginger and sauté 1 minute.
Add water, coconut milk, salt, Sriracha and squash and bring to a boil
Blend with an immersion blender. Add lime juice.