- 8
4.4/5
(14 Votes)
Ingredients
- 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
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 (12-ounce) packages fresh cubed butternut squash
- 1 tablespoon fresh lime juice
- Ground red pepper (optional)
- Cilantro leaves (optional)
Preparation
Step 1
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 squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.