The addition of the lite coconut milk elevates this roasted butternut squash soup to magnificent creaminess! I served it in small hollowed out pumpkin shells.

Makes 8 servings

Prep time: 10 minutes

Cook time: 45 minutes


  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • Option: you can buy 2 packages already chopped, usually found in the produce section.
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced or 1 teaspoon ground
  • 2 -1/2 cups low sodium vegetable broth
  • 1 cup lite coconut milk
  • 2 tablespoons (1-inch) slices fresh chives
  • Cracked black pepper (optional)


1. Preheat oven to 375°

2. Combine first 4 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 45-50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender with all the pumpkin puree.

4. Blend until smooth. Pour into a large saucepan.

5. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.