Tropical Butternut Squash Soup

Original Recipe by Good Grief Cook

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PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

6 people

INGREDIENTS:

•         2 tablespoons unsalted butter

•         1 cup chopped yellow onion (1 medium)

•         1 to 2 teaspoons Kosher salt

•         1 teaspoon curry powder

•         ½ teaspoon ground cumin

•         1/8 teaspoon ground allspice

•         1 tablespoon tomato paste

•         1 (12 oz.) container Sam’s Fresh Mango Pineapple Salsa

•         3 cups packed (1 ½ pounds) roasted butternut squash (see notes)

•         3 cups low-sodium chicken broth or vegetable broth

•         1 cup coconut milk

•         2 tablespoons chopped fresh cilantro plus additional for garnish

•         ¼ cup toasted unsweetened coconut flakes (for garnish)

•         Mexican crema, for garnish

DIRECTIONS:

1.      In a Dutch oven or other stock pot, melt the butter over medium heat. Add the onions and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the onions are translucent and softened, 4 to 5 minutes. Add curry powder, cumin and allspice, toast for 30 seconds or until fragrant. Add tomato paste; cook 1 minute. Stir in salsa and 1 teaspoon of salt; cook 3 to 5 minutes or until salsa is heated through.      

2. Add the squash and broth; cover and simmer for 15 minutes. Remove the pan from the heat. Stir in coconut milk and cilantro. Using an immersion blender or a stand-up blender, puree the soup until smooth. Return the soup to the pot. Serve hot with a swirl of Mexican crema. Garnish with the toasted coconut and the remaining cilantro.