Both spicy foods and foods with a high water content promote eating less while feeling fuller.
Preheat oven to 400 F. Cut butternut squash in half lengthwise, then remove the fibrous strands from the middle, saving the seeds. Place seeds on a small baking sheet; toss with olive oil and dash of salt. Roast seeds for 5 to 7 minutes, until golden. Remove from oven and set aside to cool. Peel, then chop the butternut squash into bite-sized chunks.
In large pot, cook onion over medium heat with a splash of vegetable broth for 5 to 7 minutes, until tender. Add cauliflower, butternut squash, coconut milk, broth, curry powder, garlic powder, and black pepper. Stir and bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 15 minutes, or until cauliflower and squash are tender. Stir in peas and cilantro. Cook uncovered a few minutes longer, until heated through. Ladle into bowls sprinkle roasted seeds on top.
Per serving: 230 calories, 6 grams fat (4 grams saturated fat), 0 milligrams cholesterol, 651 milligrams sodium, 36 grams total carbohydrates, 8 grams fiber, 6 grams protein.
