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Recipe courtesty of Bravo TV
Prep: 35 minutes Bake: 25 minutes Cook: 25 minutes Serves: 6
For vegetarian meal substitute chicken broth with vegetable broth
2 tablespoons vegetable oil
2 teaspoons curry powder
1 butternut squash, peeled, seeded and cut into 2-inch pieces (about 6 cups)
1 large sweet onion, cut into eighths
1 tablespoon chopped fresh ginger root
3 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 can (15 ounces) cream of coconut
3 tablespoons chopped fresh cilantro leaves
1. Heat oven to 425°F.
2. Stir oil and curry in a large bowl. Add squash and onions and toss to coat. Spread vegetables onto a 17 x 11-inch roasting pan.
3. Bake for 25 minutes until vegetables are golden brown, stirring occasionally.
4. Heat vegetables, ginger, broth and cream of coconut in a 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cook for 20 minutes or until vegetables are tender.
5. Spoon 1/3 of the vegetable mixture into an electric blender or food processor. Cover and blend until smooth. Pour mixture into a large bowl. Repeat blending process twice more with remaining vegetable mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat until mixture is hot. Season to taste. Divide soup among 6 serving bowls. Sprinkle with cilantro.