Thai squash soup

11 oz cooked squash ,pureed
1/2 cup chopped onion
1.24 tsp red curry paste
1tsp chopped garlic
1 tsp chopped fresh ginger
1/2 cup fat free low sodium chicken broth
1 cup lite coconut milk
1 tsp brown sugar
1/2 tsp canola oil
1Tbsp fresh cilantro for garnish.

you could also use already chopped frozen squash.

cook the squash until tender enough to puree
Add oil to pan add the chopped onion, saute' for 3 minutes add the curry paste , garlic and ginger saute' and stir for a minute.
Add broth, brown sugar, squash coconut milk and salt.
Bring to a boil and cook for 5 minutes, place in blender and blend until smooth, add cilantro as garnish and serve.

Serving Size: makes 2 servings @ 1.5 cups each

Number of Servings: 2

Recipe submitted by SparkPeople user INGMARIE.