Servings: 6 Prep 20 mins Cook 27 mins
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 piece fresh ginger (1 to 2 inches), peeled and grated
- 2 cloves garlic, minced
- 1 tablespoon red curry paste (such as Thai Kitchen)
- 1 can (14.5 ounces) coconut milk
- 4 cups low-sodium chicken broth
- 3 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 lime, juiced (about 3 tablespoons)
- 1 teaspoon salt
- 1/3 cup unsalted peanuts, chopped
- 1/3 cup sliced scallions
- 3 whole wheat pitas or flatbreads, halved
1. Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
2. Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
3. Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.
- Homemade soup is generally inexpensive-even more so if you make your own stock. Its also a good way to use leftovers, such as roasted chicken, salad extras or precooked pasta and rice. Dive into your pantry: Chances are theres a can of beans, tomatoes or something else that would be well-suited for a soup. Dont be afraid to experiment-flavors often meld as ingredients simmer together.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 420, Fat, total (g): 22, chol. (mg): , sat. fat (g): 14, carb. (g): 54, fiber (g): 9, pro. (g): 10, sodium (mg): 947, Percent Daily Values are based on a 2,000 calorie diet.