Tropical Butternut Squash Soup

Name: Tropical Butternut Squash Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, halved, seeds scraped out; 1/2 ounce can coconut milk; 1/8 teaspoon cayenne pepper; 1 lime; cilantro and lime zest, to garnish; 1/2 teaspoon salt; 4 cups vegetable broth

The recipe Tropical Butternut Squash Soup can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 110 calories, 2g of protein, and 1g of fat per serving. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

110 kcal

Calories

2 g

Protein

1 g

Fat

27 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.20 · ~€0.30/serving

Instructions

1
Place the butternut squash on a baking sheet, cut side up.
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
Serve garnished with cilantro and lime zest.