Featured : Curried Squash & Chicken Soup
Featured : Curried Squash & Chicken Soup could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This soup has 212 calories, 5g of protein, and 13g of fat per serving. This recipe serves 2. For $1.84 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 122 people have tried and liked this recipe. This recipe from This Week for Dinner requires salt, thai red curry paste, coconut milk, and kaffir lime leaves. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 98%. Curried Squash & Chicken Soup, Butternut Squash Soup with Curried Squash Seeds, and My Sister's Soup: Creamy Curried Squash and Cauliflower Soup are very similar to this recipe.
Servings: 2
Ingredients:
1 6-ounce bag baby spinach (Jane note – I would chop up the spinach a bit before throwing it in for better texture in the soup)
2 teaspoons brown sugar
½ cup coconut milk
2 kaffir lime leaves (or 2 T lime juice)
¼ teaspoon salt
½-1 teaspoon Thai red curry paste
½ cup water
1 10-ounce package frozen pureed winter squash
Equipment:
slow cooker
Cooking instruction summary:
Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.
Step by step:
1. Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.
Nutrition Information:
covered percent of daily need
