• 2 Ratings

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




  • Heat oil in a large, lidded pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.

  • 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.

  • 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. It¿s also a good way to use leftovers, such as roasted chicken, salad extras or precooked pasta and rice. Dive into your pantry: Chances are there¿s a can of beans, tomatoes or something else that would be well-suited for a soup. Don¿t be afraid to experiment-flavors often meld as ingredients simmer together.

Nutrition Facts

420 calories; 22 g total fat; 0 mg cholesterol; 947 mg sodium. 54 g carbohydrates; 10 g protein;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0