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Curried Squash and Turkey Soup

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By Betty Crocker Kitchens
Updated Jan 23, 2015
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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.

Curried Squash and Turkey Soup

  • 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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