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Curried Squash and Turkey Soup

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  • Prep 25 min
  • Total 45 min
  • Servings 6
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Simply add curry paste and coconut milk to this quick and comforting turkey soup that's so easy to make on weeknights.
Updated Jan 23, 2015
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • 1 container (8 oz) refrigerated prechopped tricolor bell pepper mix
  • 2 tablespoons red curry paste
  • 3 cups cubed (1/2 inch) seeded peeled butternut squash
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (13.5 oz) coconut milk (not cream of coconut)
  • 2 cups shredded cooked turkey
Make With
Progresso Broth

Steps

  • 1
    In 4-quart Dutch oven, heat oil over medium-high heat. Add onion, garlic, gingerroot and bell peppers; cook 5 to 6 minutes, stirring frequently, until onion is crisp-tender. Add curry paste; cook 1 minute. Stir in squash; cook 3 to 4 minutes or just until squash begins to brown.
  • 2
    Add salt, red pepper, broth, coconut milk and turkey. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until squash is tender and soup is slightly thickened.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top this soup with sour cream, chopped fresh cilantro and crushed red pepper.

Nutrition

180 Calories, 6g Total Fat, 17g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Total Fat
6g
0%
Saturated Fat
2g
0%
Sodium
750mg
0%
Total Carbohydrate
16g
0%
Dietary Fiber
3g
0%
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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