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.