Squash and Curried Noodle Soup

Garnish with a pinch of crushed red pepper to crank up the heat of this warmly-spiced noodle soup.

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Reviews (0)

4.5 by 5 people

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  • Makes: 6 servings
  • Makes: 11 cups
  • Hands On: 20 mins
  • Total Time: 30 mins

Squash and Curried Noodle Soup

Directions

  1. Bring a large pot of salted water to boiling. Add butternut squash; reduce heat to medium. Simmer, covered, 5 minutes. Add noodles. Simmer, uncovered, 4 to 6 minutes or until noodles are al dente; drain. Set aside.
  2. In the same pot heat vegetable oil over medium- high heat. Add spices; cook and stir 1 minute. Carefully add broth and coconut milk; bring to boiling. Stir in cooked noodles and squash; return to boiling. Stir in spinach. Season to taste with salt. Remove pot from heat. Stir in juice of one lime. Cut remaining lime into wedges to serve with soup.
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Nutrition Facts (Squash and Curried Noodle Soup)

  • Per serving:
  • 324 kcal ,
  • 13 g fat
  • (9 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 680 mg sodium ,
  • 44 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 7 g pro.
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Reviews (2)

5 Ratings
192 Days Ago
5.0
I LOVE THIS RECIPE, ITS EASH AND VERY FLAVORFUL. I ADDED GINGER AND MORE SPINACH, DELICIOUS
203 Days Ago
3.0
Interesting flavor but needs more spice. We added some hot sauce and that seemed to help. Goes together in a flash. We had leftovers so added some veggie sausage to it to make another meal.

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