Thai Butternut Soup, Serves: 10 (1 cup each)
1 large sweet onion
1 T. olive oil
3 cloves garlic, minced
1 T. minced fresh ginger
1 T. curry powder
1/8 t. ground red pepper
1/4 t. ground cumin
2-3 lbs. butternut squash (use frozen)
1 (32 oz) container low-sodium chicken broth
1 (13.5 oz) can lite coconut milk
2 T. fresh lime juice (about 1 lime)
2 1/2 t. salt
Optional garnish: yogurt or sour cream
Cut the squash in half lengthwise, cover with plastic wrap and microwave until tender, about 10 minutes.
Meanwhile, Sauté onion and shallots in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Add ginger, curry and cumin; sauté 1 minute. Add cooked squash and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice and salt, and simmer, stirring often, 10-20 minutes.
Use an immersion blender to process until smooth.
(Nutrition Facts: 155 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 320 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein)