The light coconut milk makes this soup healthy yet still creamy. Regular coconut milk is what’s typically used in Thai restaurants and has three times the fat and calories. Fish sauce is located in the Asian section of your supermarket or specialty store. If you can’t find it, feel free to substitute with soy sauce, but double the amount.

RECIPE INSTRUCTIONS
1. Lightly coat a large, nonstick pot with cooking spray Add the oil and set over medium heat. Sauté the onion, garlic and ginger for 5 minutes or until the onions are just softened.

2. Add the squash, stock, chili sauce, fish sauce and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the squash is tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the coconut milk and honey. Heat through. Serve the soup in bowls, and garnish with cilantro or basil.

INGREDIENTS
2 tsp vegetable oil
1 cup diced onion
2 tsp finely chopped garlic
1 tsp finely chopped ginger
6 cups cubed butternut squash (about 1 3/4 lb)
2 cups chicken stock
1 1/2 tsp hot chili sauce
1/2 tsp fish sauce
pinch of salt
1 cup light coconut milk
1 tsp honey
1/4 cup chopped fresh cilantro or basil

NOTES
Nutritional Analysis per Serving
Calories 120
Protein 3 g
Fat 18 g
Saturated Fat 0.2 g
Carbohydrates 18 g
Cholesterol 0 mg
Sodium 480 mg
Fiber 3.9 g

Prep Time: 10 minutes
Cook Time: 20 minutes

Make Ahead:Prepare soup up to a day in advance. Reheat gently until warm.

Serves 6

Nutrition Watch:Butternut squash is a winter squash that has more beta-carotene and more B vitamins than summer squash. It may help in the fight against cancer, heart disease and cataracts.