Ingredients:
1 butternut squash, about 2 to 2 1/2 pounds, peeled, seeds removed, cut in 2-inch pieces
2 cans (approx. 14 ounces each) light coconut milk
1 1/2 cups vegetable broth or chicken broth
3 green onions, chopped
2 small cloves garlic, minced
1 tablespoon ginger puree, or a 1-inch piece of ginger, peeled and minced
2 teaspoons honey
3 teaspoons curry powder
2 tablespoons lime juice
1/2 teaspoon salt, or to taset
chopped fresh cilantro for garnish
Preparation:
In a large saucepan, combine the squash pieces, coconut milk, chicken broth, green onions, garlic, and ginger. Bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 25 minutes, until squash is very tender. Add the honey, curry powder, lime juice, and salt, to taste. Cook for about 5 minutes longer. Carefully puree the mixture in small batches. Serve garnished with chopped cilantro, if desired.
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