Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Winter Squash Recipes continued...

Yield: 8 servings

Per serving: 323 calories, 10.5 g protein, 53 g carbohydrate, 8 g fat, 3 g saturated fat, 13 mg cholesterol, 4.5 g fiber, 230 mg sodium. Calories from fat: 22%.

Curry & Coconut Winter Squash Soup

WebMD Weight Loss Clinic members: Journal as 1 cup of "hearty stew"

1 large acorn squash

1 tablespoon extra virgin olive oil

1/2 cup diced shallots

1 1/2 teaspoon minced garlic

1 1/2 teaspoon powdered ginger

1/2 teaspoon salt

1/2 teaspoon red curry powder (add 1/4 teaspoon more if desired)

2 cups chicken broth (lower sodium, if available)

1 cup whole milk (fat-free half-and-half can also be used)

1 teaspoon coconut extract

1 tablespoon brown sugar, firmly packed

Optional garnish: 4 tablespoons fat-free sour cream

4 teaspoons chopped fresh chives

  • Carefully cut acorn squash into about 8 wedges and scoop out any seeds with a large metal spoon. Place in large, microwave-safe dish with about 1/4 cup water, cover, and microwave on HIGH until just tender (about 9 minutes). Let cool for a few minutes. Once cool, cut away the skin of the squash wedges and cut into 3/4-inch cubes or pieces (about 4 cups).
  • Start heating a large nonstick saucepan over medium heat. Add the oil; when it's hot, add the shallots and sauté, stirring often, for about 2 minutes. Add garlic and ginger and continue to stir and cook for a minute. Stir in squash pieces, salt, and curry powder and cook, stirring often, for a few more minutes.
  • Increase the heat to medium-high and pour in the chicken stock. Bring the mixture to a low boil, then lower the heat to simmer. Cover the pan and let it simmer for about 8 minutes, stirring and mashing every 4 minutes.
  • Meanwhile, blend milk with coconut extract and set aside. When the squash mixture has finished simmering, stir in the brown sugar and the milk-coconut mixture. Use a masher briefly to smooth out any large chunks of squash. Cover the pan and cook for another 5 minutes. Serve as is or, if you like a smoother texture, use an immersion blender, regular blender, or food processor to puree until smooth. Garnish each bowl of soup with a dollop of fat-free sour cream and a sprinkling of fresh chopped chives, if desired.

Healthy Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.

Top searches: Chicken, Chocolate, Salad, Desserts, Soup

Healthy Recipe Finder