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!

Butternut Squash Soup

Butternut Squash Soup (shared by Zoe)

Makes about 8 cups

Heat in a soup pot over medium-low heat:

3 tablespoons butter or vegetable oil

Add and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes:

2 large leeks, white part only, chopped

4 teaspoons minced peeled fresh ginger

Stir in Three (3) 10-12 oz packages of cooked squash (fresh or frozen, chunks or puree) along with 4 cups of chicken or vegetable stock or broth

Bring to a simmer.  Cook for 20 minutes, stirring and breaking up the squash. Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in:

2 cups chicken or vegetable stock or broth

1 ½ teaspoon salt

Heat through.  Serve garnished with:

Chopped cilantro (key!)

Croutons (if you wish)