Butternut Squash Coconut Soup
Ingredients
- 2 tsp vegetable oil
- 1 cup diced onion
- 2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 6 cups cubed butternut squash (about 1 3/4 lb)
- 2 cups chicken stock
- 1 1/2 tsp hot chili sauce
- 1/2 tsp fish sauce
- pinch salt
- 1 cup light coconut milk
- 1 tsp honey
- 1/4 cup chopped fresh cilantro or basil
Instructions
- Lightly coat a large, nonstick pot with cooking spray. Add the oil and set over medium heat. Sauté the onion, garlic and ginger for 5 minutes or until the onions are just softened.
- Add the squash, stock, chili sauce, fish sauce and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the squash is tender.
- Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the coconut milk and honey. Heat through.
- Serve the soup in bowls, and garnish with cilantro or basil.
