Thick and Creamy Butternut Squash Soup
The snow and cold days are here to stay for a while. What better way to warm up than with a tasty bowl of soup? This is a thick and creamy butternut squash soup with curry and coconut flavors. Serve with a warm panini, or enjoy on its own.
1 medium butternut squash
1/4 cup water
1 can (14 ounce) coconut milk
1 cup chicken or veggie broth
1 cup Greek Yogurt (plain)
1 tablespoon curry powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
Peel and the dice the butternut squash into 1/2 inch pieces. Place in a microwave safe dish and add the water. Loosely cover the dish and steam in the microwave for 8-12 minutes, or until the squash is soft. Let it cool in the microwave for 1-2 minutes.
In a blender, combine the squash, coconut milk, broth, yogurt, curry powder, salt and pepper. Puree into smooth or to your desired thickness.
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 with a dollop of yogurt, because you can never have too much greek yogurt! Enjoy!