Curried Butternut Soup

• 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
• 4 teaspoons canola oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 cup chopped onion
• 3 cups no-salt-added chicken stock (such as Swanson)
• 4 teaspoons red curry paste
• 1 1/2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1/4 cup cilantro leaves
• 1/4 cup flaked unsweetened coconut, toasted
• 2 small Thai red chiles, thinly sliced

1. Preheat oven to 450u0b0.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450u0b0 for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
5. MyRecipes is working with
6. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7. .

butternut squash, canola oil, kosher salt, onion, nosalt, red curry, lime juice, light coconut milk, cilantro, coconut, red chiles

Taken from www.myrecipes.com/recipe/curried-butternut-soup-0 (may not work)