Butternut Squash Curry-Coconut Soup

Ingredients:

• 2 tablespoons olive oil
• 2 medium onions, finely diced
• 3 garlic cloves, minced
• 1 tablespoon  minced gingerroot
• 1 tablespoon  curry powder or paste
• 4 cups water (can substitute chicken broth or vegetable broth)
• 7 to 8 cups diced butternut squash (1 large 3-pound/1.4-kg squash)
• 2 teaspoons sugar
• 1 teaspoons salt
• One 14-ounce can unsweetened coconut milk
• 2 tablespoons lemon juice

Directions:

1. Warm oil in a large stockpot over medium heat. Stir in onions, garlic, gingerroot and cook 5 minutes. Sprinkle on curry powder and cook 1 minute, tossing continuously.

2. Pour in water and bring to a boil. Mix in squash, sugar, salt, and lower heat to a lively simmer. Cook 30 minutes, or until squash is very tender. Pour in coconut milk and simmer 5 minutes. Stir in lemon juice.

3. Puree soup in batches in a blender and return to a smaller pot, if desired. Reheat before serving, if necessary.

From Vegetarian Classics (Quill) by Jeanne Lemlin