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1
Preheat oven to 350F (180C) F (175 degrees C)
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2
Cut squash in half lengthwise.
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3
Discard seeds.
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4
Place squash cut side down on a baking sheet coated with cooking spray.
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5
Baked at 350F (180C) F for about 45 minutes or until tender.
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6
Cool, scoop out pulp and discard skins.
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7
Melt the butter in a large dutch oven over medium-high heat.
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8
Stir in the leek, onion, ginger, pepper, garlic and lemongrass.
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9
Reduce heat to medium; cover and cook for 5 minutes, stirring occasionally.
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10
Stir in the squash pulp, broth, water, sugar and bring to a boil.
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11
Reduce heat to medium-low and simmer for 45 minutes.
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12
Place once half of the mixture into a food processor and process until smooth.
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13
Strain mixture through a sieve into a bowl.
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14
Discard the solids and repeat with the remaining mixture.
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15
Return the strained squash mixture to the pot and stir in the coconut milk and lime rind.
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16
Cook over medium heat until heated through.
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17
Serve in a bowl sprinkled with the green onions and cilantro if desired.
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18
8 servings of about 3/4 cup each.
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19
Calories: 153 (19% from fat); Fat: 3.3g (sat 1.5g, mono 0.6g, poly 0.4g); Protein: 2.7g; Carbs 32.5g; fiber: 6.8g; cholesterol 4mg; Iron: 1.9mg; sodium 341mg; calcium: 83mg
