Name: Thai Butternut Squash Soup
Prep time: 20 min
Cook time: 27 min
Yield: 6
Ingredients: 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

Make this meal vegetarian and substitute vegetable broth for the chicken. Just dont use waterbroth or stock adds another layer of flavor and is worth the extra 2 bucks.

Ingredients

Directions

1 of 3 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 of 3 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 of 3 Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.

Nutrition Information for Thai Butternut Squash Soup
Servings Per Recipe: 6
Per Serving: 9 g fiber, 14 g sat. fat, 22 g Fat, total, 54 g carb., 10 g pro., 0 mg chol., 420 kcal cal., 947 mg sodium