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Cream of Butternut Squash Soup

Makes: 6 servings

Ingredients:

4 cups chicken broth
2 cups diced peeled butternut squash
1 cup unsweetened coconut milk
1 small onion, chopped
2 tsps. grated ginger
8 snow peas, ends trimmed
2 Tbsps. soy sauce
1/8 tsp. white pepper
1 Tbsp. chopped cilantro

Instructions:

1. In a medium saucepan, combine broth, squash, coconut milk, onion, ginger, and garlic. Bring to a boil; reduce heat and simmer until squash is tender, about 15 minutes. Puree soup, in batches, in a food processor or blender. Return soup to a clean pot and bring to a simmer over medium heat.

2. Add snow peas, soy sauce, and pepper. Cook until snow peas are tender-crisp, about 2 minutes. Ladle soup into bowls and sprinkle with cilantro.

Recipe adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyright Yan Can Cook, Inc. 2005