Ingredients

1 tbsp (15 mL) canola oil
1 small onion, chopped
1 clove garlic, minced
1 tbsp (15 mL) minced fresh ginger
6 cups (1.5 L) cubed butternut squash (about 2 lb/1 kg)
1 can (400 mL) lite (light) coconut milk
2 cups (500 mL) sodium-reduced vegetable broth
2 jalapeno peppers, seeded and chopped
1/2 cup (125 mL) lightly packed coriander leaves
2 tsp (10 mL) each finely grated lime zest and lime juice (approx.)
Salt and pepper

1. Heat the oil in a large saucepan set over medium heat. Add the onion, garlic and ginger; sauté for 3 to 5 minutes or until softened but not browned.
   
   
2. Add the squash, coconut milk and vegetable broth. Bring to a boil. Reduce the heat and simmer for 20 minutes or until squash is tender. Remove from the heat; add the jalapeno pepper and coriander.
   
   
3. Use a hand blender to purée the soup. (Or transfer to a blender or food processor and pulse until smooth.)
   
   
4. Stir lime zest and juice into the soup. Taste and add more lime juice as needed. Season with salt and pepper to taste. Makes 7 cups (1.75 L).
   
   

Tip: For a spicier soup add more jalapeno peppers and/or include the seeds.