Recipe: Butternut Squash Soup with Coconut Milk

Looking for a great appetizer to serve up before dinner?  Then you just have to try this Vietnamese inspired Butternut Squash Soup with Coconut Milk Recipe. The addition of coconut milk and the spicy fresh ginger combine to make this Butternut Squash Soup a real winner!

Ingredients

1.5 pound butternut squash, cut into 2 cm cubes
1 tsp salt
1 tbs sugar
1 tsp olive oil
1 can (13.5oz) coconut milk
1 inch of fresh ginger, grated
1 medium onion, chopped finely
2 cups of chicken stock
1 cup boiling water
Philadelphia Cream Cheese – fat free
Fresh cilantro and chives

Method:

1. Toss butternut squash with salt and sugar 15 minutes before cooking.
2. Heat olive oil in medium pot, add onion and ginger and saute until translucent.
3. Add butternut squash and cook for 5 minutes.
4. Add chicken stock, boiling water and coconut milk. Bring to a boil, cover and cook over medium heat for 20 minutes.
5. Serve the soup into 4 serving bowls adding a dollop of Philadelphia Cream Cheese – fat free into each bowl and stir until melted.
6. Garnish with fresh cilantro and chives.
7. Serve immediately.

Serves 4

Watch the cooking video here: