Thai Red Curry Coconut Squash Soup

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