1
medium onion, chopped (1/2 cup)
3
tablespoons butter
2
teaspoons red curry powder or curry powder
2
teaspoons grated fresh ginger
1/2
teaspoon salt
1
14 ounce can reduced-sodium chicken broth
1 1/4
cups water
1 1/2
pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (4 cups)
1
14 ounce can unsweetened coconut milk
1/2
cup half-and-half or light cream
1/3
cup chopped fresh cilantro
Fresh cilantro (optional)