Coconut-Curry Butternut Squash Soup
Here is a soup I came up with on charter several weeks ago and forgot about it until twitter user Allison reminded me of it. It was a real winner with everyone, I’m sure you will enjoy. You can add more sugar if you like you squash soup sweeter. I top this with some lowfat sour cream.
Cook Time: 30 minutes
2 ea. Butternut Squash
2½ cups broth (vegetable or chicken)
1 cup coconut milk, light
¼ cup sweet chili sauce
1 teaspoon grated ginger
1 ea. Lime, juiced
1 tablespoon curry powder
¼ cup brown sugar
Preheat oven to 400 degrees. Cut squash in ½ and place cut side down on a baking sheet. Roast for 30-45 minutes until very soft. Scrape out seeds and scoop the squash pulp in to a soup pot with the other ingredients. Bring to a boil and simmer for 10 minutes. Either blend with a hand blender in the pot or puree in batches in a blender.