A Light Version of Coconut Curry Butternut Squash Soup

Ingredients

1 large butternut squash (about 3 pounds)
1 tablespoon canola oil
1 medium size onion, diced
3 stalks celery, diced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 cans (13.5 ounce) light coconut milk
2 teaspoons kosher salt
2 tablespoons fresh squeezed lemon juice

Garnish: nonfat Greek yogurt, chopped cilantro, toasted cashews

Directions

1. Bake squash on baking tray at 400 degrees, about an hour, until you can stick a knife through it with no resistance.
   
2. When cool enough to handle, cut squash in half, scoop out the seeds and discard, then scoop out pulp and set aside.
3. Place oil in 6-quart soup pot over high heat and sauté onion until it is translucent, about 5 minutes. Add celery, curry, turmeric, cumin, and coriander and sauté for 5 minutes. Add 1/4 cup of water to pot, cover, and cook for about 7 minutes until celery is very tender, stirring occasionally. Add more water if needed.
4. Place soft veggies in food processor along with pulp of squash and blend until smooth, about 3 minutes.
   
5. Place pureed veggie mixture in soup pot. Add coconut milk and salt; whisk until well mixed. Heat mixture over medium heat until soup until soup is warm. Stir in lemon juice.
6. Garnish each bowl with yogurt, chopped cilantro, and nuts, or any combination of the three. Serve warm.

Serves 6.

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