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An Indian twist on a classic butternut squash soup.

Curried Coconut and Butternut Squash Soup - 4 1/2 Cups

1 tablespoon butter or ghee* 1 small onion, cut into ½-inch pieces ½ jalapeño, seeded and cut into ½-inch pieces 1 ½-inch piece of ginger, peeled and halved 1 garlic clove 1 tablespoon curry powder 1 can (13.5-ounce) coconut milk ½ cup chicken broth, low sodium ¼ teaspoon kosher salt 1 pound peeled, seeded butternut squash cut into 1½-inch cubes (about 1 small squash)


Put the butter or ghee into the blender jar. Set timer for 15 minutes and temperature on Medium. Once the butter begins to melt, add the onion. Cover and stir, using quick bursts and sauté until softened. Add the jalapeño, ginger and garlic; stir to break up and coat with the butter. Add the curry powder and stir to combine. Scrape down the sides of the jar if needed. Let sauté for the remaining time, stirring occasionally. Once time expires, add coconut milk, broth and salt. Cover and stir. Set timer for 5 minutes and temperature on High, stirring occasionally, until mixture comes to a boil. Once mixture reaches a boil, add the squash. Cover again and set timer for 30 minutes and temperature on Medium; stirring occasionally during the cooking process. When unit shuts off, blend on speed 1, gradually raising to speed 3, for 2 minutes or until completely smooth. Taste and adjust seasoning as desired. *Ghee is an Indian clarified butter found in the specialty food section of supermarkets or health food stores.


Servings: Makes about 4½ cups

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 210 (63% from fat) • carb. 17g • pro. 2g • fat 17g • sat. fat 15g • chol. 6mg • sod. 198mg • calc. 59mg • fiber 3g

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