Curried Butternut Squash Soup
Green Onion Basmati Rice
Ingredients
- 1 (12-oz) pkg cubed butternut squash
- ½ small onion, cut into wedges
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1½ cups low-sodium vegetable broth
- 1 cup unsweetened coconut milk
- 1½ tsp fresh lime juice
- 1 tsp curry powder
- ½ tsp ground turmeric
- 1 cup chickpeas, drained and rinsed
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- Garnishes: coconut milk and fresh cilantro (optional)
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, coconut milk, lime juice, curry powder, and turmeric. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; cool 10 minutes.
- Puree soup using an immersion blender or in a blender with center of lid removed so heat can escape.
- Stir in chickpeas before serving. Top each serving with pepitas and, if desired, additional coconut milk and cilantro.
Side Dish Ingredients
- 1 (8.5-oz) pouch microwavable brown basmati rice
- 1 green onion, sliced
- 1 tsp olive oil
- 1 tsp rice vinegar
Side Dish Instructions
- Cook rice according to package directions.
- Cook green onion in hot oil in a large skillet over medium-high heat 1 minute or just until wilted. Stir in rice and vinegar.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
532
|
227
|
759
|
| Fat (g) | 33 | 5 | 38 |
| Sat. Fat (g) | 18 | 1 | 19 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 48 | 41 | 89 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 534 | 41 | 575 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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