Turkey Curry Soup

• 2 tablespoons canola oil
• 2 tablespoons Thai red curry paste
• 1/2 small kabocha squash (1 pound)peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
• 1 cup unsweetened coconut milk
• 1 tablespoon Asian fish sauce
• 3 cups (3/4 pound) shredded roasted turkey
• 3 tablespoons fresh lime juice
• 1/2 cup mixed chopped herbs, such as cilantro and basil
• Kosher salt
• Pepper

1. In a large saucepan, heat the oil.
2. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes.
3. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil.
4. Cover and simmer until the squash is tender, about 15 minutes.
5. Stir in the turkey, lime juice and herbs and season with salt and pepper.

canola oil, red curry, kabocha, unsweetened coconut milk, fish sauce, turkey, lime juice, mixed chopped herbs, kosher salt, pepper

Taken from www.foodandwine.com/recipes/turkey-curry-soup (may not work)