Butternut squash-coconut soup

By á-4084

Ingredients

• 1 (14 oz) pkg cubed fresh butternut squash
• 2 Tbsp olive oil
• 1/2 cup chopped red onion
• 1 clove garlic
• 1 Tbsp Thai red chili paste
• 2 1/2 cups low-sodium vegetable broth
• 1 (15 oz) can coconut milk
• 1/4 cup sour cream
• 1/4 cup chopped unsalted cashews
• 1/4 cup chopped fresh cilantro

Details

Adapted from recipecenter.stopandshop.com

Preparation

Step 1

Roughly chop squash into smaller pieces. In a large saucepan, heat the oil over medium heat. Saute onion and garlic 2 min. Add chili paste and stir fry 1 min.
Add butternut squash, sauté 3 min., stirring. Raise heat, add stock and bring to the boil. Cook for 6 min., or until squash is soft. Lower heat, add coconut milk and cook 1 min. Season to taste with salt and pepper
Using a hand blender, puree soup until smooth. Thin with more vegetable stock, if necessary. Divide among 4 bowls, top each bowl with 1 tbsp sour cream and sprinkle with chopped nuts and chives.