Ingredients
6 cups of butternut squash, cut into uniform chunks
About 5 cups of cold water
½ cup of low fat coconut milk
1 tbsp of curry powder
Salt to taste
1 tsp of orange zest
Preparation
Place squash in a medium to large stock pot and add just enough cold water to cover your squash. Add a nice fat pinch of salt and then turn the heat up to high and bring it all to a boil.
Once boiling, turn the heat down to low and simmer for about ten minutes or until your butternut squash is fork tender. Turn off the heat.
Using a hand blender, puree squash until all the chunks are gone and you are left with a nice smooth, rich puree.
Stir in coconut milk, curry powder and season with salt and pepper. Serve yourself a bowl and enjoy!!
Serves 6.
Nutritional Analysis Calories: 76; Total Fat: 1.3g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 10mg; Carbohydrate: 16.9g; Dietary Fiber: 2.8g; Sugars: 3.3g; Protein: 1.6g
