Curried Butternut Squash Soup

Try this thick and velvety smooth soup recipe that combines butternut squash, curry, and unsweetened coconut milk.



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Servings: 6
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Ingredients
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    1   medium 
    onion, chopped (1/2 cup)
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    3   tablespoons 
    butter
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    2   teaspoons 
    red curry powder or curry powder
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    2   teaspoons 
    grated fresh ginger
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    1/2  teaspoon 
    salt
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    1  14  ounce can 
    reduced-sodium chicken broth
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    1 1/4  cups 
    water
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    1 1/2  pounds 
    butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
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    1  14  ounce can 
    unsweetened coconut milk
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    1/2  cup 
    half-and-half or light cream
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    1/3  cup 
    chopped fresh cilantro
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    Fresh cilantro (optional)

Directions
1.
In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger, and salt. Cook 30 seconds more.
2.
Stir in chicken broth and water; bring to boiling. Add squash. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until squash is tender.
3.
Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-and-half, and chopped cilantro. Heat through. Top with fresh cilantro. Makes 6 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 285, Fat, total (g) 24, chol. (mg) 23, sat. fat (g) 19, carb. (g) 18, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 5, pro. (g) 4, vit. A (IU) 10349.72, vit. C (mg) 27.16, Thiamin (mg) 0.13, Riboflavin (mg) 0.07, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.2, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 418, Potassium (mg) 589, calcium (mg) 90.87, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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