Curried Coconut and Butternut Squash Soup - 5 1/2 Cups

2 tablespoons butter or ghee*

1 small onion, chopped

1 jalapeño, seeded and finely chopped

1 1-inch piece of ginger, peeled and finely chopped

2 garlic cloves, finely chopped

1 tablespoon curry powder

1 butternut squash, about 2½ pounds, peeled, seeded and cut into 2-inch cubes

1 can (13.5 ounces) coconut milk

1½ cups chicken broth, low sodium

½ teaspoon kosher salt

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

1. Heat the butter or ghee in a 6-quart saucepan set 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 but the mixture will not burn.

2. Stir in the squash well, to ensure that the ingredients are well coated. Add the coconut milk, broth and salt and bring mixture to a boil. Reduce to a simmer and continue cooking uncovered, stirring occasionally, until squash is tender, about 30 minutes.

3. Once tender, separate the solids from liquids. Put about half of the broth and half of the solids into the blender jar. Run on Low for about 10 seconds and then switch speed to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients, gradually adding the remaining broth to reach desired consistency. Taste and adjust seasoning accordingly.

*Ghee is an Indian clarified butter found in the specialty food section of supermarkets or health food stores.