curried squash bisque

2 lbs (4 cups) butternut squash
1 med onion
1 Tbsp olive oit
2 cloves garlic
2 Tbsp grated fresh ginger
2 cups cubed cooked chicken
1 14 0z. can chicken broth
1 13.5 oz can unsweeted coconut milk
1/4 cup water
5 tsp curry powder
1/2 tsp salt
1/8 tsp grnd pepper
2 cups cooked brown rice
fresh cilantro
chopped cashews

cook and skin squash and mash. Cook onion in oil 4min. Add garlic and ginger and cook 1 min more. Add mashed squash, cooked chicken, broth, coconut milk, water,curry powder salt, and pepper. Cook over med heat 10-15 min. Serve over brown rice sprinkled with cilantro and cashews.
Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user 2BABES1.