Reb's Squash-Curry Noodle Soup

This past weekend I spent some time with my mom (Reb) in the kitchen. My mom is a wonderful cook and has always spoiled me and my family with amazing meals! I was happy when she asked me to make a recipe with her…especially one that is tasty and healthy!

She taught me how to make “Squash-Curry Noodle Soup,” which turned out to be absolutely delicious and filling! It took a total of 30 minutes and had very limited prep time. As you know, I love meals that are quick and easy to make. I have a busy lifestyle and anything that can be made in limited time is my go to.

This soup is sweet, so we decided to add red pepper flakes to give it a little kick.

One reason why I love this recipe is the fact that it contains coconut milk! Coconut milk has a ton of nutritional benefits, which makes it an awesome addition to anyone’s diet. It has lauric acid, which is a beneficial fatty acid. Lauric acid has shown to lower cholesterol levels and actively support the heart. I also would like to note that this is a great alternative milk option for individuals who avoid dairy and/or soy products.

I encourage you to give Reb’s recipe a try…you will not be disappointed! Her cooking skills in the kitchen are awesome and I can’t to share more of her amazing recipes with you!

Ingredients:

-5 cups of peeled and chopped (cubed formed) butternut squash

-8 oz. Lo Mein Noodles

-1/2 tablespoon of ground turmeric

-1 ½ tablespoon of curry powder

-4 cups of vegetable broth (focus on reduced sodium products)

-13 oz. coconut milk

-6 oz. spinach

-2 limes

-1 tablespoon coconut oil

-Sea salt

-Red pepper flakes (if desired)

Directions:

1. Bring a large pot of salted water to boiling.

2. Add butternut squash and reduce heat to medium. Cover pot and let contents simmer for about 5-7 minutes.

3. Now add the noodles and keep top off. Let contents simmer for 5-6 minutes (make sure noodles are al dente). Drain and put contents to the side.

4. Using the same pot, add the oil and let simmer on medium-high heat.

5. Add the spices and stir.

6. Now add the coconut milk and broth. Bring contents to boiling,

7. Now add the cooked squash and noodles to the pot.

8. Add the spinach and stir.

9. Season with salt,

10. Squeeze one lime into pot and stir.

11. Ready to serve! Add red pepper flakes if desired and add a lime wedge to the bowl for additional lime flavor!

Enjoy!