With this recipe you are basically adding a red curry sauce (coconut milk and red curry) to an already delicious soup – – and what you get is a spicy, authentic Thai soup that tastes just perfect.

5 servings
174 calories per serving

2 18 oz. cartons butternut squash soup
¾ c light coconut milk
2 t red curry paste
¼ t salt
½ c plain fat free yogurt
2 T finely chopped cilantro
15 fat free croutons

Mix soup, milk, salt and paste in a pan and cook 6 minutes or until completely heated. Mix yogurt and cilantro. Put soup in bowls and swirl in some yogurt on the top – add croutons and serve immediately.