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
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
-
Step1In 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.
-
Step2Add 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
1/2Tips from the Betty Crocker Kitchens
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