Thai Red Curry Coconut Squash Soup
yield: 6
total time: 10 minutes
Ingredients
- 1 squash medium, peeled and cut into 3/4 inch cubes
- 2 roasted red peppers cut into cubes
- 1 onion medium, chopped
- 3 garlic cloves minced
- 3 1/3 cups coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon ginger freshly grated
- 3 tablespoons butter
- 4 tablespoons fresh cilantro
Nutrition
- Calories : 380 calories
- Carbohydrate : 12 grams
- Cholesterol : 15 milligrams
- Fat : 38 grams
- Fiber : 3 grams
- Protein : 3 grams
- SaturatedFat : 32 grams
- Sodium : 65 milligrams
- Sugar : 5 grams
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