Wine, dessert and delicious soup!

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!