Curried Squash And Turkey Soup Recipe

Ingredients

1

tablespoon olive oil

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1

teaspoon finely chopped gingerroot

1

container (8 oz) refrigerated prechopped tricolor bell pepper mix

2

tablespoons red curry paste

3

cups cubed (1/2 inch) seeded peeled butternut squash

1/2

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

3

cups Progresso™ chicken broth (from 32-oz carton)

1

can (13.5 oz) coconut milk (not cream of coconut)

2

cups shredded cooked turkey

Preparation

In 4-quart Dutch oven, heat oil over medium-high heat. Add onion, garlic, gingerroot and bell peppers; cook 5 to 6 minutes, stirring frequently, until onion is crisp-tender. Add curry paste; cook 1 minute. Stir in squash; cook 3 to 4 minutes or just until squash begins to brown.

Add salt, red pepper, broth, coconut milk and turkey. Heat to boiling; reduce heat. Simmer uncovered 20 minutes or until squash is tender and soup is slightly thickened.

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