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.

Serves 4

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.

Wow. I might have set a record for not posting. I have been busy online though. I’ve been twittering like a little twitterbird, and I started a daily newsletter with recipes and articles. I do still plan to post here though. Mostly my sinful recipes, and an updates on what i am up to. We are still in Bonaire until April and having a blast. If you miss me and want to hear about my escapades and get a healthy recipe of the day then sign up on the box on the right to my daily newsletter. It’s all fluff and no substance (wait, i meant the other way around). Erica did a new logo for this site and should be up in a few days. It is too cool of course. ok. bye