Curried Butternut Squash Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 1 to 2 teaspoons Kosher salt
• 1 teaspoon curry powder
• 1/2 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 1/2 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
• 1/4 cup toasted unsweetened coconut flakes
• Mexican crema

Instructions

1. 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.

2. 2

   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.

3. 3

   Add the squash and broth; cover and simmer for 15 minutes.

4. 4

   Remove the pan from the heat. Stir in coconut milk and cilantro.

5. 5

   Using an immersion blender or a stand-up blender, puree the soup until smooth. Return the soup to the pot.

6. 6

   Serve hot with a swirl of Mexican crema.

7. 7

   Garnish with the toasted coconut and the remaining cilantro.