Comments on: Featured Recipe: Butternut Squash Soup

By: Jane Maynard

Jane Maynard — Sat, 20 Sep 2008 22:10:00 +0000

here's another butternut squash soup recipe from my good friend natalee:
Curried Squash and Chicken Soup (this recipe is only 2 servings so you may want to double/triple it)

1 10-ounce package frozen pureed winter squash
1/2 cup coconut milk
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw)
1 6-ounce bag baby spinach
2 kaffir lime leaves (or 2 T lime juice)
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste
1/4 teaspoon salt

My 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. HAPPY FALL!!!

By: Barbara

Barbara — Mon, 01 Oct 2007 20:20:00 +0000

Can’t wait to try this one! I’m in need of a healthy “fall” fix!

By: Jane Maynard

Jane Maynard — Thu, 20 Sep 2007 14:48:00 +0000

I will check those out…thanks, jenny!

By: Jenny

Jenny — Thu, 20 Sep 2007 03:51:00 +0000

Jane, my cooking group did soup last week. All the recipes are in the cooking club link on the sidebar of my blog if you wanted to try any of them. They were all amazing.

By: Jane Maynard

Jane Maynard — Wed, 19 Sep 2007 17:45:00 +0000

it is – and there isn’t even any cream to feel guilty about!

By: Gooip

Gooip — Wed, 19 Sep 2007 17:38:00 +0000

Looks perfectly creamy

By: come clean

come clean — Wed, 19 Sep 2007 17:36:00 +0000

That sounds great! I’m going to have to try it! Yummy.