Coconut-Curry Butternut Squash Soup
Thai Cucumber Salad
Ingredients
- 2 (16-oz) pkg peeled, cubed butternut squash
- 1 (32-oz) carton low-sodium vegetable broth
- 2 (7-oz) pouches coconut-curry simmer sauce (such as Saffron Road)
- 1 (13.5-oz) can unsweetened coconut milk
- ¾ tsp salt
- 1 (6-oz) Bombay-spiced chickpea snacks (such as Saffron Road)
- ½ cup chopped fresh cilantro
- 1 red Fresno chile pepper, thinly sliced into rings (or use a jalapeño)
- Lime wedges
Instructions
- Combine squash, broth, simmer sauce, coconut milk, and salt in a large Dutch oven; bring to a boil, reduce heat, and simmer 20 minutes or until squash is tender.
- Puree soup using an immersion blender or in 2 batches in a blender with center of lid removed so heat can escape.
- Divide soup among 6 bowls. Top each serving with chickpeas, cilantro, and pepper rings; serve with lime wedges.
Side Dish Ingredients
- 2 English cucumbers, very thinly sliced
- 1 (1-oz) pkg fresh basil, thinly sliced
- 2 Tbsp fresh lime juice
- 2 Tbsp dark sesame oil
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp honey
- ¼ tsp crushed red pepper
- ⅓ cup roasted, salted peanuts, coarsely chopped
Side Dish Instructions
- Combine cucumber and basil in a bowl. Whisk together lime juice, oil, soy sauce, honey, and red pepper; drizzle over cucumber mixture. Toss; sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
385
|
101
|
486
|
| Fat (g) | 18 | 8 | 26 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 8 | 3 | 11 |
| Carb (g) | 48 | 7 | 55 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 822 | 112 | 934 |
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