MENU
  • Print
    96
  • Save
    56
  • Pinterest
    20
  • Email
    12
  • Facebook
    3

Curried Squash and Turkey Soup

  • Prep 25 min
  • Total 45 min
  • Servings 6

Simply add curry paste and coconut milk to this quick and comforting turkey soup that's so easy to make on weeknights. ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment