Curried Butternut Squash Soup with Indian Spices

This healthy butternut squash soup is easy to make and tastes great with a mixture of Indian spices.   It's a fall soup -- from its pumpkin color to its crisp coriander smell.

Ingredients:
 

Flesh of 1 baked butternut squash

1 1/2 cups water

1/2 cup coconut milk

2 tablespoons finely grated ginger

1 chopped red bell pepper

1 large finely-chopped onion

2 cloves garlic

2 teaspoons ground cumin

1 tablespoon ground coriander seed

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon ground hot pepper

Directions:

 - Bake butternut squash until soft.

 - Clean out the seeds and then scoop out the flesh and place into pot.

 - Add water, coconut milk, and grated ginger to the pot, then bring to boil.

 - In a skillet, saute red bell pepper, onion and garlic.

 - Add ground cumin, ground coriander, cinnamon, hot pepper and salt.

 - Simmer on low heat for one hour.
 - Puree then serve.

Butternut Squash Soup with Chutney