Spicy Thai Squash Soup

45 6 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
45
min.
Total Time
45
min.
Servings

6 servings, 1 cup (250 mL) each

A spoonful of red curry paste adds authentic Thai flavour to this squash soup recipe. Made in less than 1 hour, our Spicy Thai Squash Soup is perfect for fall weekends and wintery weeknights.

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What You Need

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Make It

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  • Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste, then gradually stir in broth until blended.
  • Add squash; stir. Bring to boil; cover. Simmer on medium heat 15 min. or until squash is tender, stirring occasionally.
  • Blend vegetable mixture, in small batches, in blender until smooth. Return to saucepan. Add cream cheese product and cilantro; stir. Cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk.

Variation

If you like your food spicy, increase curry paste to 2 tsp.

Special Extra

Add 1 Tbsp. minced fresh gingerroot to cooked onions along with the curry paste.

Substitute

Substitute 1-1/2 tsp. curry powder for the curry paste.

Servings

  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 6g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 530mg
Carbohydrate 22g
Dietary fibre 5g
Sugars 8g
Protein 5g
   
Vitamin A 170 %DV
Vitamin C 40 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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