Tropical Butternut Squash Soup

• 1 butternut squash peeled, halved, seeds scraped out
• 1 lime
• 4 cups vegetable broth
• 1/2 ounce coconut milk
• 1/8 teaspoon cayenne pepper
• salt to taste
• lime zest
• cilantro

1. Place the butternut squash on a baking sheet, cut side up. Sprinkle with the juice of half of the lime, and bake at 350 degrees for about 45 minutes, until skin can be pierced easily with a fork.
2. Once butternut squash is cooked through, chop into smaller pieces.
3. In a soup pot, combine the vegetable broth and squash.
4. Bring to a boil, then reduce and simmer for about 20 minutes.
5. With a submerging blender, blend until soup is smooth (you could also do this in a blender).
6. Stir in coconut milk, the rest of the lime's juice, cayenne pepper, and salt.
7. Serve garnished with cilantro and lime zest.

butternut, lime, vegetable broth, coconut milk, cayenne pepper, salt, lime zest, cilantro

Taken from www.yummly.com/recipe/Tropical-Butternut-Squash-Soup-1675554 (may not work)