Coconut Curry Butternut Squash Soup

By á-76008

Ingredients

• To garnish:
• 1 large butternut squash (about 3 pounds)
• 1 tablespoon canola oil
• 1 medium white onion, diced
• 3 stalks celery, diced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 cups light coconut milk
• 2 teaspoons kosher salt
• 2 tablespoons fresh squeezed lemon juice
• 6 tablespoons nonfat Greek yogurt
• 1/4 cup fresh cilantro, chopped
• 6 tablespoons toasted cashews, chopped

Preparation

Step 1

1Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance. I cut my squash in half and microwave it. Less time and don't heat up the kitchen.
2When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
3Place oil in six-quart soup pot over high heat and sauté onion until it is translucent, about five minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for five minutes. Add 1/4 cup of water to pot, cover, and cook for about seven minutes until celery is very tender, stirring occasionally. Add more water if needed.
4Place soft veggies in food processor along with pulp of squash and blend until smooth, about three minutes.
5Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon

juice.
6Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.