Curried Coconut Soup
This rich-tasting, velvety-smooth soup gets its creaminess from light coconut milk, which has 60 percent fewer calories than the full-fat version. Curry powder contains turmeric, a spice with strong anti-inflammatory properties. Research indicates that turmeric can help keep joints healthy and protect against arthritis. Look for packages of cubed butternut squash in the produce section or in the frozen food aisle at the supermarket.
Ingredients
- 3 cups fresh or frozen cubed butternut squash 1" cubes
- ¼ cup water
- 1 can 14 ounces light coconut milk
- 2 cups low-sodium chicken broth
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ cup low-fat plain Greek yogurt
Instructions
- Put the squash in a microwaveable dish. Add the water and loosely cover the dish. Steam it in the microwave on high for 5 to 10 minutes, or until the squash is soft. Let it cool in the microwave for 1 minute.
- In a blender, combine the squash, coconut milk, broth, curry powder, and salt. Puree until smooth.
- 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 each with a dollop of yogurt.