Thai Squash Soup Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
2 cups chopped onions
2 large garlic cloves, chopped
1 -2 tsp thai red curry paste
1 tsp curry powder
1 lb yellow crookneck squash, trimmed , cut into 3/4- to 1-inch pieces
2 -3 cups vegetable broth
1 cup canned light coconut milk
plain nonfat yogurt
chopped fresh cilantro
salt and pepper

Directions:

Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	119.38 Kcal (500 kJ)
Calories from fat	73.8 Kcal
		% Daily Value*
Total Fat	8.2g	13%
Cholesterol	0.51mg	0%
Sodium	278.05mg	12%
Potassium	260.47mg	6%
Total Carbs	11.05g	4%
Sugars	4.22g	17%
Dietary Fiber	1.91g	8%
Protein	2.13g	4%
Vitamin C	10.9mg	18%
Iron	1mg	5%
Calcium	26.7mg	3%

Amount Per 100 g
Calories	85.72 Kcal (359 kJ)
Calories from fat	53 Kcal
		% Daily Value*
Total Fat	5.89g	13%
Cholesterol	0.37mg	0%
Sodium	199.67mg	12%
Potassium	187.04mg	6%
Total Carbs	7.93g	4%
Sugars	3.03g	17%
Dietary Fiber	1.37g	8%
Protein	1.53g	4%
Vitamin C	7.8mg	18%
Iron	0.7mg	5%
Calcium	19.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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