Recipe: Curried Butternut Squash Soup

Curried Butternut Squash Soup This recipe uses vegetables - instead of oil - to create maximum flavor. Total Time: 36 min. Prep Time: 10 min. Cooking Time: 25 min. Yield: 12 servings, 1 cup each Ingredients: 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 thin slice fresh ginger, peeled, grated 10 cups cubed butternut squash (about 3½ lbs.) 1 tsp. sea salt 2 tsp. yellow curry powder 6 cups low-sodium organic vegetable broth 1 cup coconut milk Preparation: 1. Heat oil in large saucepan over medium heat. 2. Add onion, garlic, and ginger; cook, stirring frequently, for 3 to 5 minutes, or until soft and fragrant. 3. Add squash, salt, and curry powder; cook, stirring frequently, for 3 minutes. 4. Add broth. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes, or until squash is soft. 5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth. 6. Place blended soup back into saucepan. Add coconut milk; cook, over medium heat, for 2 to 3 minutes, or until heated through. Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing. Nutritional Information (per serving): Calories: 113 Fat: 5 g Saturated Fat: 4 g Cholesterol: 0 mg Sodium: 268 mg Carbohydrate: 17 g Fiber: 3 g Sugar: 4 g Protein: 2 g P90X/P90X2 Portions (per serving) 1 condiment 1 vegetable Body Beast Portions (per serving) 1 starch 1 fat