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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon canola oil |
1 cup chopped onion |
2 1/2 teaspoons red curry paste |
1 1/2 teaspoons minced fresh garlic |
1 teaspoon minced fresh ginger |
1 cup fat-free, lower-sodium chicken broth |
2 teaspoons brown sugar |
2 (12-ounce) packages frozen pureed butternut squash |
1 (14-ounce) can light coconut milk |
1 1/2 teaspoons fish sauce |
1/4 teaspoon salt |
1/2 cup chopped unsalted, dry-roasted peanuts |
1/4 cup cilantro leaves |
1 lime, cut into 8 wedges |
Directions:
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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