2 tablespoons vegetable oil2 teaspoons curry powder6 cups peeled, seeded butternut squash, cut into 2-inch pieces1 large sweet onion, cut into eighths1 tablespoon chopped fresh ginger root3 cups Swanson® Chicken Broth1 can (15 ounces) unsweetened coconut cream3 tablespoons chopped fresh cilantro
Heat the oven to 425°F.Stir the oil and curry in a large bowl. Add the squash and onions and toss to coat. Spread the vegetables onto a 17x11-inch roasting pan.Bake for 25 minutes until the vegetables are golden brown, stirring occasionally.Heat the vegetables, ginger root, broth and cream of coconut in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the vegetables are tender.Spoon 1/3 of the vegetable mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining vegetable mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Divide the soup among 6 serving bowls. Sprinkle with the cilantro.