WW Points: 3
1 medium butternut squash — peeled and cut into 1/2 inch pieces
1 large onion — chopped
3 medium garlic cloves — chopped
1 tablespoon ginger — freshly ground
1 tablespoon turmeric
1 teaspoon curry powder
2 3/4 cups chicken stock
6 ounces coconut water — canned
2 tablespoons cilantro — chopped
salt and pepper — to taste
Peel squash and cut into pieces.
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to saute for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.
Per Serving: 195 Calories; 1g Fat (3.6% calories from fat); 5g Protein; 46g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1198mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.