Coconut-Curry Butternut Squash Soup
2
Points® value
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Easy
Lite coconut milk, fresh cilantro and curry brighten up a cold-weather favourite.
Ingredients
Cooking spray
2 spray(s)
Butternut squash
4 pound(s), peeled, seeded, cut in 1-in cubes (abt 8 1/2 cups)
Canola oil
1 tbsp(s)
Onion
2 medium, finely chopped
Garlic
2 clove(s), large, finely chopped
Ginger root
1 tbsp(s), fresh, grated
Curry powder
1 tbsp(s), Madras variety
Chicken broth
2 cup(s), reduced sodium
Canned unsweetened light coconut milk
13½ fl oz
Kosher salt
1 tsp(s)
Cayenne pepper
⅛ tsp(s)
Fresh lime juice
1 tbsp(s)
Uncooked scallions
2 medium, thinly sliced on the diagonal
Cilantro
2 tbsp(s), fresh, finely chopped