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Curried Squash and Turkey Soup

Curried Squash and Turkey Soup

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By Betty Crocker Kitchens

Updated Jan 23, 2015

Curried Squash and Turkey Soup

Curried Squash and Turkey Soup

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Prep Time 25 min
Total 45 min
Servings 6
Ingredients 12

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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

Instructions

Step
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.
Step
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.

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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