Coconut Curry Butternut Squash Soup

[Ingredients]

• 1 tsp olive oil

• 1/2 tsp roasted cumin

• 1 1/2 tsp garam masala

• 2 tsp madras curry powder

• 1/2 medium onion, minced

• 2 cloves garlic, minced

• 16 oz (about 2 cups) chopped peeled butternut squash

• 1 cup light coconut milk

• 3 cups fat free vegetable or chicken broth

• salt and fresh pepper to taste

• chopped fresh cilantro (optional)

[Steps]

1. Add oil to a large soup pot or Dutch oven over medium heat. When oil is hot add onion, garlic and saute. Add roasted cumin, masala and madras curry powder and mix well cooking another minute.

2. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15mins. Remove cover and using an immersion blender, puree soup until smooth.

3. Season with salt and fresh pepper and serve with fresh cilantro.

Adapted from Skinny Taste

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