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Curried Squash and Turkey Soup
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Prep Time:
25 minutes
Total Time:
45 minutes
Whip up a cozy and flavorful turkey soup by blending curry paste and coconut milk for a quick and satisfying weeknight meal.
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
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium-high heat. Sauté onion, garlic, ginger, and bell peppers for 5 to 6 minutes until onion is crisp-tender. Add curry paste and cook for 1 minute. Add squash and cook for 3 to 4 minutes until it begins to brown.
  • Season with salt and red pepper, then pour in broth, coconut milk, and turkey. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the squash is tender and the soup has slightly thickened.

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