Curried Butternut Squash Soup
medium onion, chopped (1/2 cup)
teaspoons red curry powder or curry powder
teaspoons grated fresh ginger
14 ounce can reduced-sodium chicken broth
pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
14 ounce can unsweetened coconut milk
cup half-and-half or light cream
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.
- 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 Facts(Curried Butternut Squash Soup)
- Per serving:
- 285 kcal cal.,
- 24 g fat
- (19 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 23 mg chol.,
- 418 mg sodium,
- 18 g carb.,
- 4 g fiber,
- 5 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet