Curried Squash Soup

Curried Squash Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. Add the curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.
  3. Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.
By January, 2013

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 .

Quick Tip

Spoon Sisters Odd-Size Measuring Spoons
If you like an extra kick of spice, add 1 to 2 more tablespoons red curry paste.

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