Curried Coconut-Squash Soup from The Runner's World Cookbook
(pre-run, gluten-free, fast, low-calorie)
3 cups fresh or frozen cubed butternut squash
1/4 cup water
1 can (14 oz) light coconut milk
2 cups low-sodium chicken broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 cup low-fat plain greek yogurt
Put
the squash in a microwavable dish. Add the water and loosely cover the
dish. Steam it in the microwave on high for 5 to 10 minutes, or until
the squash is soft. Let it cool in the microwave for 1 minute.
In a blender, combine the squash, coconut milk, broth, curry powder, and salt. Puree until smooth.
Transfer
the soup to a pot and heat over medium heat for 10 minutes, or until
gently simmering. Ladle the soup into bowls and top each with a dollop
of yogurt.
THANKS SUSAN!
