Coconut Squash Soup

INGREDIENTS

1    tablespoon olive oil

1    tablespoon butter

1    cup+ chopped onion

3    cloves garlic, minced

1    teaspoon curry powder

4    cups butternut squash in ½ inch cubes

1 ½   cups chicken broth

½   cup chopped peeled potato

1    teaspoon brown sugar

1    tablespoon lime juice

2    cups coconut milk

METHOD

Place the olive oil in a large skillet over medium-high heat and add the butter. When melted, add the onions and cook for 3 to 4 minutes until translucent. Add the garlic and cook for 1 minute.

Add the curry powder, squash, broth, potato and brown sugar to the skillet. Bring to a boil, reduce heat to a low simmer and cook, covered, for 25 to 30 minutes or until the squash is thoroughly cooked and soft. Working in batches if necessary, add the soup to a food processor or blender and carefully process until smooth.

Transfer to a large sauce pan and add the lime juice and coconut milk. Serve immediately.

Adapted from a slow cooker recipe in Cooking Light  magazine.