Prep time: 10 minutes
Cook time: 30 minutes
1 tbsp. unsalted butter
1 small onion, chopped
4 cups butternut squash, peeled, cut into chunks
1 small apple, peeled, cored and chopped
1 quart vegetable broth
1 1/2 tsp. curry powder
1/4 tsp. salt
1/8 tsp. white pepper
1/4 cup light cream (optional)
Toasted coconut (optional)
1. In a large stockpot heat butter over medium heat. Add onion; cook until soft, about 3 minutes. Stir in squash and apple. Add broth, curry powder, salt and pepper; bring to boiling.
2. Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally. Remove from heat and let cool 5 minutes.
3. Place cooled squash mixture in a blender (in batches, if needed); blend to a smooth purée.*
4. Return puréed squash mixture to pot. Stir in cream; heat through. Sprinkle with toasted coconut, if desired, and serve.
103 calories, 3g fat, 2g saturated fat, 9mg cholesterol, 391mg sodium, 18g carbohydrate, 5g fiber, 3g protein
*Use caution when blending hot foods: Do not fill blender to the top, in order to let steam vent.