CURRIED BUTTERNUT SQUASH SOUP
1
medium onion, chopped
(Vicup)
3
Tbsp. butter
2
tsp. red curry powder or
curry powder
2
tsp. grated fresh ginger
Yz
tsp. salt
i
14-oz. can reduced-sodium
chicken broth
1
'A
cups water
1
14
lb. butternut squash,
peeled, seeded, and cut in
i-inch cubes (4 cups)
1
14-oz. can unsweetened
coconut milk
/2
cup half-and-half or
light cream
/3
cup chopped fresh cilantro
Fresh cilantro (optional)
1 .
In a large saucepan cook onion in hot butter
over medium heat about 10 minutes or until
tender and translucent. Stir in curry powder,
ginger, and salt. Cook 30 seconds more.
2.
Stir in chicken broth and water; bring to
boiling. Add squash. Return to boiling; reduce
heat. Simmer, covered, 40 minutes or until
squash is tender.
3.
Cool soup slightly. Transfer half the soup at a
time to a blender or food processor. Blend or
process until smooth. Return all soup to
saucepan. Stir in coconut milk, half-and-half,
and chopped cilantro. Heat through. Top with
fresh cilantro.
MAKES 6 SIDE-DISH SERVINGS.
P R IZ E T E S T E D R E C IP E S ”
$20 0 W IN N ER
SHEILA SUHAN.SCOTTDALE, PA
WINTER VEGETABLES CATEGORY, FEBRUARY 2009
