Butternut squash soup with coconut milk and lime
October 25, 2009 at 10:46 am saralavan 7 comments
This may be one of the best soups I have ever made. The lime brightens the soup which makes it very different from the traditional squash soups. I really love them all, but this one stands out in its complex flavors, but simple ingredients.
2 small butternut squash
4 cloves garlic
2 Tbsp. coconut oil (can use other oil)
3 cups chicken or vegetable stock
3 limes
1 can coconut milk (I used full fat organic)
2 tbsp green curry paste
bunch of cilantro
Peel and chop butternut squash. Peel garlic. Saute both in large pan with coconut oil for 20 minutes. Add stock and cook until squash is soft. Add juice from 3 limes, coconut milk and green curry. Blend. (either in blender or with immersion blender). Stir in chopped cilantro leaves at the end. (I put mine in a mini cuisinart and stirred in)
Other soup links to check out:
Butternut squash, apple and turnip soup
Entry filed under: Our Kitchens. Tags: butternut squash, butternut squash soup, coconut milk, fall soups.
Marcela Xavier
marcelaxavier
saralavan
1.
Erin | October 25, 2009 at 11:50 am
YUM!
2.
saralavan | October 25, 2009 at 8:54 pm
So glad you both enjoyed! Try it and let us know how it came out!
3.
Linda Lavan | October 25, 2009 at 1:43 pm
can’t wait to try this one. Sounds delicious and festive.
4.
Claudia Booker | October 25, 2009 at 9:27 pm
YYYYYUUUUMMMMM!!!
I willmake this on Monday night!!!
5.
saralavan | October 26, 2009 at 8:11 pm
It is soooo good! Let us know how it came out!
6.
Claudia Booker | October 27, 2009 at 5:38 pm
I added ginger
7.
saralavan | October 28, 2009 at 5:30 am
Great idea! I will do the same next time! Thanks for sharing.