CURRIED SQUASH AND TURKEY SOUP

Curried Squash and Turkey Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

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:

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.
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 Facts : Calories 180, Carbohydrate 16 g, Fat 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg