Coconut Curry Butternut Squash Soup Recipe
One serving = 1 Vegetable, ¼ Dairy, 1 Extra, ¼ Fat
4 cups butternut squash
12 oz fortified light coconut milk
4 oz cup milk, skim
1 ½ cups vegetable broth or chicken broth (Low Sodium)
¼ cup sweet onion-chopped finely
2 cloves garlic, minced
3 tsp margarine
1 tsp ginger powder
1 Tbsp honey
1 tsp curry powder
Dash of pepper
Preheat oven to 375 degrees F.
Cut squash in half lengthwise. Scoop out seeds and stringy centre. Roast in oven in a covered pan, with inside halves facing up, for about 45 minutes until soft. Let cool for 12-15 minutes, then remove skin. Cube squash and set aside.
In a large pan, saute onion, garlic and margarine until onions are translucent. Add coconut milk, milk, broth, ginger powder, honey, curry powder, and pepper. Reduce heat and simmer for 15 minutes.
Transfer pan mixture and squash cubes to a blender. Blend until the soup is creamy and vibrant orange.