Curried Coconut and Butternut Squash Soup

Makes about 6 cups

1     tablespoon ghee or butter
1     small onion, finely chopped
1     small jalapeño, seeded and finely
       chopped
1     ½-inch piece ginger, peeled and finely
       chopped
1     garlic clove, finely chopped
1     tablespoon curry powder
¼    teaspoon kosher salt
4    cups butternut squash, cut into 1-inch
      cubes (about 2 pounds of squash)
1    can (13.5 ounces) coconut milk
2    cups chicken broth, may use low
      sodium

Nutritional information per serving (1 cup):
Calories 293 (68% from fat) • carb. 20g • pro. 3g• fat 22g • sat. fat 17g • chol. 8mg • sod. 105mg• calc. 114mg • fiber 4g

1. Put the ghee or butter into a large saucepan
over medium/medium-low heat. Once the
ghee/butter is hot, add the onion, jalapeño,
ginger and garlic with the curry powder and
salt. Heat until soft and fragrant, about 5
minutes.
2. Stir in the butternut squash to coat evenly
with the spices.
3. Add the coconut milk and broth. Increase
the heat so the liquid comes to a boil. Once
boiling, reduce heat to maintain a steady
simmer. When squash is soft, approximately
20 minutes, use hand blender to blend soup
until completely smooth.
4. Taste and adjust seasoning accordingly