STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a recipe from Cooking Light March 2013. It calls for frozen pureed butternut squash, it you can't find it, you can use 4 cups cubed butternut squash, just add extra cooking time. The recipe is delicious and according to Cooking Light only has 302 calories.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a medium sauce pan over medium high heat.
  2. Add oil swirl to coat.
  3. Add onions;saute 3 minutes.
  4. Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
  5. Add broth and next 5 ingredients(through salt).
  6. Bring to boil.
  7. Cover, reduce heat and simmer for 5 minutes.
  8. Stir frequently.
  9. With a stick blender, process until mixture is smooth.
  10. Spoon 1 cup into 4 bowls.
  11. Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
  12. Serve with lime wedges.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: