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Prep time: 35 minutes Bake and cook: 50 minutes Makes six servings 2 tablespoons vegetable oil 2 teaspoons curry powder 1 butternut squash, peeled, seeded and cut into 2-inch pieces (about 6 cups) 1 large sweet onion, cut into eighths 1 tablespoon chopped fresh ginger root 3 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 can (15 ounces) cream of coconut 3 tablespoons chopped fresh cilantro leaves

Heat oven to 425 degrees. Stir oil and curry in a large bowl. Add squash and onions and toss to coat. Spread vegetables onto a 11-by-17-inch roasting pan; bake for 25 minutes until vegetables are golden brown, stirring occasionally. Heat vegetables, ginger, broth and cream of coconut in a 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cook for 20 minutes, or until vegetables are tender. Spoon 1/3 of the vegetable mixture into an electric blender or food processor. Cover and blend until smooth. Pour mixture into a large bowl. Repeat blending process twice more with remaining vegetable mixture. Return all of the pureed mixture to the saucepan Cook over medium heat until mixture is hot; season to taste. Divide soup among 6 serving bowls. Sprinkle with cilantro. All materials courtesy of Swanson Broth. Visit and for more chef-inspired recipes and tips.