Curried Butternut Squash Soup

2 tablespoons butter

1 tablespoon vegetable oil

1 medium onion, chopped

1 tablespoon curry powder

1 medium butternut squash, peeled and cut into 1-inch cubes

6 cups chicken or vegetable broth

1 can (14 ounces) coconut milk

2 tablespoons lemon juice

Salt and pepper to taste

In a soup pot, melt the butter with the oil and cook the onion until soft and translucent. Add curry powder and stir one minute. Add the squash and broth; cook over medium heat until squash is tender. Add coconut milk and lemon juice.

Puree the mixture in batches using a food processor or blender. Heat through and season with salt and pepper.

Serves six.

Nutrition values per serving: 380 calories, 23 g fat (16 g saturated), 40 g carbohydrates, 6 g fiber, 10 g protein, 15 mg cholesterol, 360 mg sodium.