Vegan Coconut Butternut Squash Soup (recipe)

Here's another healthy recipe just in time for the holidays, courtesy of Jenn Adams of Fresh Thymes Café in Wilmington. Enjoy!


Published:

Ingredients:
1 tablespoon coconut oil
1/2 cup thinly sliced shallots
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
2 cups water
1/2 cup coconut milk
1 teaspoon Celtic sea salt
1/4 teaspoon cayenne pepper
1 medium butternut squash, peeled and cubed
1 lime, juiced
Cilantro leaves (optional)

Preparation:
1. Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger; sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and chopped squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
2. Allow squash mixture to cool and place mixture in a blender. Blend until smooth. Stir in lime juice. Garnish with cilantro leaves, if desired.

Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags Edit ModuleShow Tags
To subscribe to a newsletter(s), just check the appropriate box(es) and click the button below.

Click here to see the complete form.
Email:
Type: HTML Text
  Select one or more of the newsletters below:
Delaware Today Newsletter
Delaware Today
VIP Invitations & Special Offers
   
 
Edit Module