Thai Butternut Squash Soup

Spicy, warm, and delicious, this butternut squash soup recipe includes a Thai twist with the added flavors of curry and coconut milk.

Ingredients:
1 tablespoon olive oil
1 medium sweet onion, chopped
1 piece fresh ginger (1 to 2 inches), peeled and grated
2 cloves garlic, minced
1 tablespoon red curry paste (such as Thai Kitchen)
1 can (14.5 ounces) coconut milk
4 cups low-sodium chicken broth
3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
1 lime, juiced (about 3 tablespoons)
1 teaspoon salt
1/3 cup unsalted peanuts, chopped
1/3 cup sliced scallions

Method:
1. Heat oil in a large, lidded pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
2. Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
3. Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts and scallions if desired.

Makes 6 servings; count each serving as 1 restricted vegetable and 2 fats.
Recipe courtesy of www.recipe.com