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Curried Winter Squash Soup with Coconut Milk Recipe


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Photography Terry Brennan, Food Styling Lara Miklasevics


This time of year there may be a little roller coaster of weather—one day you might sport your summer sandals, and the next you're bundled in a winter coat. Soup is a great comforting dish for those cozy days—and there are, of course, many more ahead. This quick and easy recipe by cookbook author Marie Simmons, which appeared in Real Food, uses either conveniently frozen mashed winter squash or fresh, depending on your preference. From beginning to end it cooks in less than 10 minutes. To use chunks of raw squash, simply steam until tender, scrape from skins and purée in a food processor or food mill.You will need about 3 cups of mashed, cooked fresh squash. 


Curried Winter Squash Soup with Coconut Milk

Makes 4 Servings 

2 packages (10 ounces each) frozen mashed winter squash, thawed 
1 can (14 ounces) light coconut milk 
12 cup chopped onion 
1 tablespoon coarsely chopped fresh jalapeño, more or less to taste 
1 teaspoon garlic, chopped
1 teaspoon coarse salt
2 teaspoons curry powder, preferably Madras 
2 tablespoons fresh lime juice 
12 cup plain yogurt
1 tablespoon torn fresh cilantro leaves, optional 


In blender or food processor combine the squash, coconut milk, onion, jalapeño, garlic and salt. Blend or process until mixture is smooth and creamy.

Sprinkle the curry powder into a large saucepan. Heat over low heat until curry powder releases its aroma, about 30 seconds. Cool slightly. Add the squash and coconut milk mixture. Heat over medium heat until mixture begins to boil, about 8 minutes. Stir in the lime juice and ladle into bowls. 

Garnish each bowl with a swirl of yogurt and a few cilantro leaves, if desired.


Nutrition info (Per Serving): Calories 143 (39 from fat); Fat 6g (sat. 4g); Chol 2mg; Sodium 446mg; Carb 22g; Fiber 5g; Protein 5g 

 

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