Curried Coconut and Butternut Squash Soup

Makes about 3 cups

2    tablespoons butter or ghee
      (clarified butter)
1   small onion, chopped*
1    jalapeño, seeded and finely
      chopped*
1   1-inch piece of ginger, peeled
      and finely chopped*
1    garlic clove, finely chopped*
1    tablespoon curry powder
1    small butternut squash,
      about 1 pound, peeled, seeded
      and cut into cubes (about 2½
      to 3 cups)
1    can (13.5 ounces)
      coconut milk
½   teaspoon kosher salt

Nutritional Information per serving (1 cup):
Calories 246 (54% from fat) • carb. 28g • pro. 3gfat 16g sat. fat 14g • chol. 10mg • sod. 362mg calc. 112mg • fiber 4g

1. Heat the butter or ghee in a 6-quart saucepan and place over medium-low heat. Once melted, add the onion, jalapeño, ginger and garlic; stir. Add the curry powder and let sauté very gently for about 5 minutes. Be careful to keep the heat low enough so that it will gently heat up without burning.
2. Stir in the squash, making sure the ingredients are well coated. Add the coconut milk and salt and bring mixture to a boil. Reduce to a simmer and continue cooking until squash is tender, about 30 minutes.
3. Once tender, scoop the solids from the liquid and add to the blender. Remove measured pour lid, blend on Low until smooth. With blender running, add the liquid and any remaining solids and continue blending until smooth. Taste and adjust seasoning accordingly.
*Quick tip: Using the food processor to chop vegetables makes food preparation a breeze!