Curried Butternut Squash Soup
Try this thick and velvety smooth soup recipe that combines butternut squash, curry, and unsweetened coconut milk.
Recipe from Better Homes and Gardens
1 medium onion, chopped (1/2 cup)
3 tablespoons butter
2 teaspoons red curry powder or curry powder
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1 14 ounce can reduced-sodium chicken broth
1 1/4 cups water
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
1 14 ounce can unsweetened coconut milk
1/2 cup half-and-half or light cream
1/3 cup chopped fresh cilantro
Fresh cilantro (optional)
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.
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.
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 (µg) 44.35, Cobalamin (Vit. B12) (µg) 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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