Squash and coconut milk soup recipe

Make 6 servings

Ingredients

1 (15 oz.) can coconut milk
2 tsp. curry powder
1 butternut squash
1 small onion, chopped
1 Tbsp. olive oil
2 cups vegetable stock
2 apples, peeled and chopped
1 Tbsp. ginger, chopped

Preparation

Preheat the oven to 350°. Cut squash in half, lengthwise. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Sauté chopped onion in olive oil. Add vegetable stock and apples. Cook until apples tender. Add squash, curry powder, coconut milk and ginger. Heat through. Blend in small batches till smooth.

Nutrition analysis per serving: 230 calories, 17 g fat, 3 g protein, 21 g carbohydrate, 4 g fiber, 240 mg sodium