Turmeric is the star of this creamy fall dish, adding warm, earthy spice to a luxurious butternut squash and Thai Kitchens® Lite Coconut Milk soup. Green apple and pecans add texture to an easy meal that’s sure to be a seasonal favorite.
20m
PREP TIME
35m
COOK TIME
227
CALORIES
10
INGREDIENTS
Ingredients 6 (1 cup) Servings
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 4 cups peeled butternut squash chunks, (1-inch pieces)
- 1 medium green apple, cored and cut into 1-inch chunks
- 1/2 cup chopped pecans, toasted
- 1/3 cup orange juice
- 1 teaspoon McCormick® Ground Turmeric
- 1/4 teaspoon McCormick® Ground Nutmeg
- 1 cup chicken stock
-
1
can
(13.66 ounces)
Thai Kitchen Gluten Free Lite Coconut Milk
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Substitutions available
- organic lite coconut milk
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple and pecans. Cook on medium heat 1 minute, stirring occasionally.
- 2 Stir in orange juice, turmeric, nutmeg and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
- 3 With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in coconut milk. Simmer for 5 minutes. Ladle into soup bowls. Garnish with additional turmeric and finely chopped apples, if desired.
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