Thai Butternut Squash Soup

This is an adaptation of  Bangkok Butternut Squash Soup from The Dysphagia Cookbook by Elayne Achilles.  My son, Caleb, gave this cookbook to me as a gift.  There are several pureed recipes in it that I have modified for my needs.   This particular one is superb! It is just the right combination of spicy and  mellow, and became a family favorite when I made it in January. My son, Dan, created a beautiful illustration for squash and I was eager to post a recipe with it. 

Ingredients:

1 small butternut squash, peeled, cubed and roasted

(yields about 2 1/2 cups of mashed flesh after roasting)
1 tablespoon coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon Thai red curry sauce (adjust to your taste, it is spicy!)
2 cups low-sodium chicken broth
1 cup coconut milk (nutritional info was calculated using regular, not light)
1 teaspoon salt
1 teaspoon pepper
Juice of 1 lime

Preparation:

Peel and cube uncooked squash.  Roast in a 375 degree oven, until tender, about 45 minutes.  While the squash is roasting, place the coconut oil in a large saucepan over medium heat.  Add onion, garlic, and ginger, and saute until tender.  Stir in the Tahi curry sauce and cook for 1 minute.  When the squash is cool, measure it to have 2 1/2 cups of mashed squash.  Add the squash, chicken broth, coconut milk, salt and pepper to the sauteed onion, garlic, ginger and curry mixture.  Bring all to a boil, reduce the heat, and simmer for 20 minutes.  Cool slightly, then puree.  If a thinner consistency is desired, add more broth.  Stir in the lime juice.  Serve hot.

Nutrition:

Servings per recipe: 5

Serving Size: 1 cup

Calories: 178

Total Fat:11 g

Cholesterol: 0 mg

Sodium: 524 mg

Total Carbs:18 g

Dietary Fiber: 4g

Protein: 3 g