Curried Squash Soup
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 onion, chopped
- 2 tablespoons canola oil
- kosher salt
- 2 tablespoons Thai red curry paste
- 1 butternut squash, peeled and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 14-ounce can coconut milk
- 2 tablespoons lime juice
- Asian chili-garlic sauce
Directions
- Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
- Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
- Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.
Nutritional Information
- Per Serving
- Calories 377
- Fat 32g
- Sat Fat 22g
- Cholesterol 5mg
- Sodium 700mg
- Protein 8g
- Carbohydrate 21g
- Sugar 5g
- Fiber 6g
- Iron 5mg
- Calcium 77mg
What does this mean? See
Nutrition 101
.
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Quick Tip
If you like an extra kick of spice, add 1 to 2 more tablespoons red curry paste.
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