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Curried Squash Noodle Soup
Ingredients
- 1 2lb butternut squash (3 cups)
- Lo mein noodles
- 1 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- Chicken broth (4 cups)
- 1 14oz can unsweetened coconut milk
- Baby spinach 6oz
- 1 limes
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Directions
- Add 1” cubes of squash to salted boiling water. Reduce heat to medium and simmer 5 min. Add noddles and cook till noodles al dente. Drain & set aside.
- In same pot heat oil & over med-high heat cook spices for 1 min. Add broth & coconut milk and bring to boil. Add squash and noodles to broth. Add spinach. Salt to taste and add juice of lime.
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