Nothing is more refreshing on a warm spring or summer day than a bowl of chilled soup. The addition of rice wine vinegar and fresh lime juice in this recipe punch up the earthy flavor of the butternut squash and creaminess of the coconut milk. Since butternut squash is not in season during the warmer months, using a bag of the frozen vegetable is a great substitute.
- One 12-ounce bag frozen butternut squash, thawed
- 1 cup low-sodium chicken broth
- ¾ cup light coconut milk
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon fresh ginger, grated
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 serrano pepper, seeds and ribs removed, finely chopped
- ¼ cup fresh cilantro, roughly chopped
Add the thawed butternut squash and chicken broth to a blender and blend until the mixture is smooth. Add the coconut milk, vinegar, lime juice, ginger, spice, and salt to the blender and pulse 8 times, to thoroughly distribute the flavors. Before adding the pepper, taste a piece to determine the level of heat and add as much or as little as you'd like — the key is to add a hint of warmth to the soup. Blend the soup until all of the ingredients are fully combined and the consistency is velvety.
Transfer the soup to a large bowl and mix in the fresh cilantro. Serve immediately or stick it in the fridge until you're ready to eat.