Ginger Butternut Squash Bisque

• 1 medium butternut squash (about 3 pounds)
• 1 tablespoon olive oil
• 2 medium carrots, finely chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 2 teaspoons curry powder
• 1 can (14-1/2 ounces) vegetable broth
• 1 can (13.66 ounces) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups hot cooked brown rice
• 1/4 cup sweetened shredded coconut, toasted
• 1/4 cup salted peanuts, coarsely chopped
• 1/4 cup minced fresh cilantro

1. Preheat oven to 400u0b0. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
3. Scoop pulp from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
4. Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

butternut squash, olive oil, carrots, onion, garlic, fresh gingerroot, curry powder, vegetable broth, coconut milk, salt, pepper, brown rice, coconut, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/ginger-butternut-squash-bisque/ (may not work)