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    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.

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