Coconut Curry Butternut Squash Soup

1 tsp. olive oil
1/2 tsp. Ground cumin
1 1/2 tsp. Garam Masala
2 tsp. Madras Curry powder (madras curry is a bit spicier than plain curry)
1 chopped white onion (about a half cup to a full cup)
2 minced garlic cloves
4 cups Butternut squash (sometimes a bit less depending on the size of the squash)
1 14 oz can Light coconut milk
2 14.5 cans Chicken broth (or vegetable broth)

This recipe can pack some heat! For less heat halve the curry powder and gram masala. Makes 6 servings of 10 ounces each serving.

Cook onions and garlic i olive oil until just soft. Add Cumin, masala and curry powder and cook a minute longer (add a bit of chicken broth if it's too pasty). Pour in coconut milk and chicken broth, bring to a boil then add butternut squash. Boil the squash until it's soft (around 15 minutes) and puree everything together with an immersion blender, food processor or blender. Add salt and pepper to taste. For added delicious (and if you have a couple extra calories to spare) top with cilantro and a bit of sour cream. Delicious for FALL!

Serving Size: makes 6 1.5 cup servings