• 4 lb butternut squash - peeled and cut into 1“ cubes
• 1 Tbsp canola oil
• 2 med onions - diced
• 2 cloves garlic - finely chopped
• 1 Tbsp ginger root - grated
• 1 Tbsp curry powder
• 2 cups reduced sodium chicken broth
• 1 14oz can coconut milk
• 1 tsp kosher salt
• 1/8 tsp cayenne pepper
• 1 Tbsp lime juice
• 2 scallions - thinly sliced
• 2 Tbsp cilantro - chopped

1. Preheat oven to 400 deg. Coat large baking sheet with cooking spray. Place squash on sheet and into oven. Roast about 40 min total, stirring after 20 min. Squash should be browned and easily pierced with a knife.
2. Heat oil in large pot. Add onions and cook until lightly browned, stirring occasionally, about 10 min.
3. Add garlic and ginger, stirring until fragrant, about 1 min. Add curry powder and stir until fragrant, about 30 sec.
4. Add roasted squash to pot, stir to combine. Add broth, coconut milk, salt, and cayenne pepper. Cover and simmer about 10 min.
5. Puree soup in batches in a blender. Before serving stir in the lime juice. Ladle into soup bowls and garnish with scallions and cilantro.

Serves: 8        Total cook time: 1 hr.
Source: Weight Watchers Thinline winter 2015