Butternut Soup with Coconut Milk

Ingredients

• 24 ounce butternut squash fresh cubed
• 0.5 cup canned coconut milk canned
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 0.5 cup shallots thinly sliced
• 2 cups water 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Heat a large heavy saucepan over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add shallots; saut 3 minutes or until softened, stirring occasionally.
4. Add garlic and ginger; saut 1 minute.
5. 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.
6. Place squash mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice.
9. Garnish with additional pepper and cilantro leaves, if desired.