Thai Butternut Soup

Ingredients

1 teaspoon canola oil 
1. 1 cup chopped onion
2. 2 1/2 teaspoons red curry paste
3. 1 1/2 teaspoons minced fresh garlic
4. 1 teaspoon minced fresh ginger
5. 1 cup fat-free, lower-sodium chicken broth
6. 2 teaspoons brown sugar
7. 2 (12-ounce) packages frozen pureed butternut squash
8. 1 (14-ounce) can light coconut milk
9. 1 1/2 teaspoons fish sauce
10. 1/4 teaspoon salt
11. 1/2 cup chopped unsalted, dry-roasted peanuts 
12. 1/4 cup cilantro leaves
13. 1 lime, cut into 8 wedges


Preparation


1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Note:


Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/?xid=scancook-mar13-ck>

Honey Glazed Squash Rings

Servings 6

Ingredients
3 (1 to 1 1/3 lb.) acorn squash (butternut squash can be used)
1/2 cup apple cider
2 tablespoons unsalted butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Step-by-step
1. Heat oven to 400°F. Line large rimmed baking sheet with foil; spray with cooking spray. Trim ends of squash; cut each squash crosswise into 6 rings. Remove seeds; trim edges cleanly. (A large round cookie cutter works well.) Arrange rings on baking sheet, overlapping slightly if necessary.

2. Bring cider to a boil in small saucepan over high heat; boil 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; whisk in all remaining ingredients. Lightly brush some of the mixture over squash.

3. Bake 20 minutes; lightly brush cider mixture over squash. Bake an additional 20 minutes or until squash is tender. Arrange squash on platter; drizzle with any remaining cider mixture.


** Variations - You can use butternut squash in place of the acorn squash. 

Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)

Ingredients:

8 cups cubed butternut squash (3/4 inch)

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons chopped fresh sage

2 teaspoons grated lemon peel

2 medium garlic cloves, minched

1 tablespoon lemon juice

Step-by-step:

1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat