Rating: 3.5 stars
31 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2

On a cold, dreary day, a medley of carrots, sweet potatoes, and pumpkin give this delicious soup a sunny yellow hue to boost your spirits.

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Credit: Paul Sirisalee

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

377 calories; fat 32g; saturated fat 22g; cholesterol 5mg; sodium 700mg; protein 8g; carbohydrates 21g; sugars 5g; fiber 6g; iron 5mg; calcium 77mg.
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