Classic Favorite
Curried Roasted Butternut Squash Soup
Curly Leaf Lettuce with Sun-Dried Tomato Vinaigrette
Ingredients
- 2 (12-oz) pkg cubed butternut squash
- 1 onion, cut into wedges
- 3 Tbsp olive oil
- 2 tsp kosher salt
- ½ tsp pepper
- 1 (32-oz) carton organic vegetable broth
- 1 (13.66-oz) can unsweetened coconut milk (or use lite)
- 1 Tbsp fresh lime juice
- 2 tsp curry powder
- 1 tsp ground turmeric
- 3 cups canned chickpeas, rinsed and drained
- Optional Garnishes: light coconut milk, fresh cilantro, roasted pumpkin seeds
Instructions
- Preheat oven to 425°F.
- Toss together squash, onion, oil, salt and pepper on a foil-lined rimmed baking sheet. Spread in a single layer.
- Bake 25 to 30 minutes or until squash is browned and tender. Transfer squash mixture to a Dutch oven.
- Stir in broth, 1 can coconut milk, lime juice, curry powder and turmeric.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Blend with an immersion blender until smooth, or process in batches in a blender until smooth.
- Stir in chickpeas before serving.
- Top each serving with additional coconut milk, cilantro and pumpkin seeds, if desired.
Side Dish Ingredients
- ½ cup sun-dried tomatoes packed in oil
- 3 Tbsp oil from jar of sun-dried tomatoes
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 Tbsp chopped fresh basil
- 1 large head curly leaf lettuce, chopped
Side Dish Instructions
- Combine first 5 ingredients in a blender or food processor; pulse until blended.
- Place lettuce in a serving bowl; drizzle desired amount of dressing over lettuce, and toss to coat.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
