Lightly Curried Butternut Squash Soup

Who doesn’t love soup in the wintertime? Here’s another healthy, squash-based recipe to warm you up!

Butternut squash soupMakes 4 servings

1 butternut squash (or other winter squash)
1 tablespoon butter
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 teaspoon cumin powder
1 teaspoon cortander powder
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
1 can coconut milk
3 cups water
Salt and pepper to taste

To prepare the squash, use a potato peeler to peel off the skin. Cut in half, scoop out the seeds, slice off the stem, and chop squash into cubes. Melt butter in large pot. Add onion, pepper, and garlic and sauté for 2 minutes. Stir in squash and spices and cook for two minutes with lid on. Stir in water and coconut milk. Bring the soup to a boil and then simmer for about 30 minutes. Once the squash is tender, let the soup cool and puree in blender until smooth. Add salt and pepper to taste

*Recipe from Eat Well on $4/day Good and Cheap by Leanne Brown