Butternut Squash & Coconut Milk Soup


  • 1 Butternut Squash
  • 2/3 c. Unsweetened Coconut Milk Lite
  • 1 Shallot
  • 2 Cloves Garlic
  • 2 Thumbs of Fresh Ginger
  • Pinch of Salt
  • Pinch of Red Pepper Flakes (more or less depending on how spicy you want it!)


  • Steam butternut squash (in oven, microwave, or stove top) about 20 min.
  • While that's cooking chop shallot and sauté 3 minutes or until softened, stirring occasionally.
  • Add chopped garlic and grated ginger; sauté 1 minute.
  • Add 2 cups water, coconut milk, salt, & red pepper; simmer 20 minutes stirring occasionally.
  • Once squash is soft, add to a blender and add coconut milk mixture.
  • Blend until smooth
  • Drizzle with leftover coconut milk.
  • Enjoy!

If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!