Our Table: Butternut Soup with Coconut Milk


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


Prep garlic, shallots and ginger. I used this, this, and these.

Heat a large saucepan over medium heat. Add olive oil and sautΓ© shallots till soft. Them add garlic and ginger and sautΓ© 1 minute.


Add water, coconut milk, salt, Sriracha and squash and bring to a boil


Blend with an immersion blender. Add lime juice.




-Emily Lani


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