Zubereitung

1. 1

   Place the butternut squash on a baking sheet, cut side up.

2. 2

   Sprinkle with the juice of half of the lime, and bake at 350 degrees for about 45 minutes, until skin can be pierced easily with a fork.Once butternut squash is cooked through, chop into smaller pieces.In a soup pot, combine the vegetable broth and squash.Bring to a boil, then reduce and simmer for about 20 minutes.With a submerging blender, blend until soup is smooth (you could also do this in a blender).Stir in coconut milk, the rest of the limes juice, cayenne pepper, and salt.

3. 3

   Serve garnished with cilantro and lime zest.