from Chow Bella
1 1/2 lbs butternut squash, split in half and seeds removed
2 tsp extra virgin olive oil
1 medium onion, diced
1 clove garlic, coarsely minced
16 oz low-sodium chicken broth
1/2 tsp ground cumin
1 tsp curry powder
dried red chili, to taste (optional)
1 15-oz can coconut milk, well-shaken
salt and pepper, to taste
Garnishes: fresh lime wedges and cilantro
1. Place the split butternut squash in a microwave-safe dish with a little water in the bottom. Steam for 15 minutes or until the flesh is soft enough to remove from the skin.
2. Meanwhile, heat the olive oil over medium heat. Add the onion and garlic, season with salt and pepper, and cook until browned.
3. Add the cooked squash to the cooked onion and garlic, then pour in the broth and season with the cumin, curry powder, and chili.
4. Add the mixture to a blender or begin blending with and immersion blender until all the vegetables are smooth. Slowly add the coconut milk, reserving a few spoonfuls for garnish, and continue blending. Re-season with salt and pepper. Place the soup back on the burner to warm through, then serve, garnished with a drizzle of coconut milk, lime juice, and cilantro.
Servings per recipe: 4 first-course servings
Per serving:
Calories:
Fat: 20.2 g
Saturated fat: 15.9 g
Cholesterol: 0 mg
Sodium: 93.5 mg
Carbohydrates: 23.7 mg
Fiber: 5.7 g
Protein: 4.6 g