We’ve used full-fat coconut milk, which yields a decadent, silky soup.
Add oil to pan; swirl to coat.
Add shallots; saute 3 minutes or until softened, stirring occasionally.
Photo: Brian Woodcock; Styling: Cindy Barr
Add garlic and ginger; saute 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.
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).
Garnish with additional pepper and cilantro leaves, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
