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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe from Cooking Light March 2013. It calls for frozen pureed butternut squash, it you can't find it, you can use 4 cups cubed butternut squash, just add extra cooking time. The recipe is delicious and according to Cooking Light only has 302 calories. Ingredients:
1 tablespoon canola oil |
1 cup onion, chopped |
2 1/2 teaspoons red curry paste |
1 1/2 teaspoons fresh garlic, minced |
1 teaspoon fresh ginger, minced |
1 cup chicken broth, fat free, lower sodium |
2 teaspoons brown sugar |
2 (12 ounce) packages frozen pureed butternut squash |
unce can light coconut milk |
1 1/2 teaspoons fish sauce |
1/4 teaspoon salt |
1/2 cup dry-roasted unsalted peanuts, chopped, i do not use |
1/4 cup cilantro leaf |
1 lime, cut in 8 wedges |
Directions:
1. Heat a medium sauce pan over medium high heat.
2. Add oil swirl to coat.
3. Add onions;saute 3 minutes.
4. Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
5. Add broth and next 5 ingredients(through salt).
6. Bring to boil.
7. Cover, reduce heat and simmer for 5 minutes.
8. Stir frequently.
9. With a stick blender, process until mixture is smooth.
10. Spoon 1 cup into 4 bowls.
11. Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
12. Serve with lime wedges.
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