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Butternut squash is one of my favorite vegetables and one of my favorites to turn into soup. It is rich, creamy and can be really low calorie if you replace the coconut milk with more stock or water. This soup keeps well in the refrigerator and also freezes well. Try and use smaller cylindrical shaped squash, they will be easier to cut and faster to roast. Roasting is by far the easiest way to deal with the difficulty of peeling and adds an extra depth of flavor to the squash. I have also found that if you use a blender as opposed to a processor the final product will have a smoother texture. Hand-held immersion blenders (selling for around $25-$30) are even better and easy to clean.
Butternut Squash Soup
2-pounds butternut squash
2-cans chicken broth (soup size)
1-can coconut milk (in the International food section)
1-large sweet onion
2-teaspoons curry powder or more to taste
2-Tablespoons honey OR Agave
1-teaspoon salt
1/2-teaspoon pepper
1/4-cup chopped fresh Cilantro
Additional Cilantro, chopped honey-roasted peanuts and a dollop of Greek yogurt for garnish
Preheat oven to 400° Cut squash in half and scoop out the seeds. Spray cut service lightly with Pam and place face down on a roasting pan. Roast for 40-45 minutes until soft. Meanwhile, chop onion and sauté in a small amount of olive oil. Sauté until golden, add curry, honey, salt and pepper and cook for a minute or two, then add liquids and continue to heat throughout. Remove squash and let enough to handle. Scoop out cooked squash and add to liquid. Using a blender, puree in batches and return to the pot and heat. I use my immersion blender right in the pot. Add chopped cilantro and serve with chopped nuts and additional cilantro for garnish. Makes approximately 8 cups. Serves 6-8

Servings: 6-8

Nutritional information per serving

No nutrition information available

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