"My husband and I are making an effort to eat better, and this tasty dish fits in with our lifestyle."
3 tablespoons olive oil
1/2 white onion, chopped
2 ribs celery, chopped
3 small carrots, chopped
Salt and pepper
2 teaspoons ground ginger
1 teaspoon curry powder
1 teaspoon smoked paprika
1/4 teaspoon dried thyme
1 butternut squash (about 2 1/2 lb.), peeled, seeded and cut into 3/4-inch chunks
2 Yukon gold potatoes, peeled and cut into 3/4-inch chunks
3 1/2 cups low-sodium chicken broth
1 13.5-oz. can coconut milk
Chopped cilantro, optional
How to Make It
In a Dutch oven, warm oil over medium heat. Add onion, celery and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.
Add spices and thyme; sauté 30 seconds. Stir in squash, potatoes, broth and coconut milk; bring to a boil over high heat. Reduce heat to medium-low; simmer until squash and potatoes are tender, approximately 15 minutes. Remove from heat; cool slightly. Puree in batches in a blender; rewarm as needed. Garnish with cilantro, if desired.
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