WeightWatchers Coconut-Curry Butternut Squash Soup recipe

6 Green/Blue Points

Ingredients:

1/4 cup extra-virgin olive oil

1 teaspoon curry powder

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/8 teaspoon cinnamon

2 yellow onions, sliced

1 large butternut squash, peeled and seeded, cubed

1 1/2 teaspoons kosher salt

1 (13.5-oz.) can light coconut milk

Water as needed

1/2 teaspoon apple cider vinegar

Directions:

Heat oil in a Dutch oven over medium heat. Add spices and stir until spices color the oil and become fragrant, about 1 minute. Add onion and cook over medium heat until soft and translucent, about 8 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. Bring to a boil and then reduce to a simmer. Allow to cook until squash is very soft, about 40 minutes.
Allow squash to cool slightly before using an immersion blender to puree the soup. (Alternatively, the soup can be pureed in batches in a blender or food processor). Finally, stir the apple cider vinegar into the pureed soup.

Serves 6

Recipe source: Weight Watchers Recipes and Support Group / Facebook

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