Curry lends a warm spiciness to this Mediterranean-inspired soup. TOTAL TIME 35 minutes • MAKES 9 cups INGREDIENTS 1 Tbsp. Fresh Thyme olive oil 2⁄3 cup chopped yellow onion 1 Tbsp. minced fresh ginger 3 (16 oz.) pkgs. butternut squash cubes 3 medium carrots, peeled and chopped 2 cups Fresh Thyme organic low-sodium vegetable broth 1 (13.5 oz.) can coconut milk 2 Tbsp. maple syrup 1 tsp. Fresh Thyme fine sea salt 1 tsp. curry powder 1⁄2 tsp. ground cinnamon 2 Tbsp. chopped fresh basil 1 Tbsp. fresh lime juice Naan bread, optional Beet noodles, for garnish Lime wedges, optional INSTRUCTIONS 1. In 4-quart Dutch oven, heat olive oil over medium heat. Add onion and ginger. Cook and stir until onion is tender, about 5 minutes. 2. Add squash, carrots, vegetable broth, coconut milk, maple syrup, salt, curry, and cinnamon. Bring mixture to a boil. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender. 3. Transfer 2 cups of squash mixture to a blender. Remove center of lid to allow steam to escape. Place a towel over the opening and carefully blend mixture until smooth. Pour pureed mixture back into Dutch oven. Stir in basil and lime juice just before serving. 4. Serve soup with naan bread. Top soup with beet noodles and serve with lime wedges, if desired. Each serving contains: 197 calories, 9 g fat, 6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 407 mg sodium, 29 g carbohydrates, 5 g fiber, 10 g sugar, 3 g protein. Daily values: 421 % vitamin A, 37 % vitamin C, 8 % calcium, 10 % iron OUR DIETITIAN’S DISH: This is a super soup. One cup of butternut squash holds roughly 3 times your daily vitamin A needs and half your vitamin C. Plus it has other great- for-you foods: ginger, carrots, curry powder... So good! —Meghan Daw, Fresh Thyme Registered Dietitian C u r r i e d S q u a s h Soup 28 Fresh Thyme Crave | 024-031 Harvest Table.indd 28 8/14/17 11:51 AM