Let's face it, in real life, people don't have time for 3 hour braises or 2 hour roasting for a weekday dinner. Typically, the only pocket we have available to prepare a healthy meal is the time between coming home from work until when The Voice starts. Anything that requires more than 30 minutes of prep time, belongs in the kitchens of Seamless web.
Fortunately, there are fast and tasty recipes out there that doesn't require a microwave or login information. A prime example is Cooking Light's Thai Butternut Squash Soup. Honest to goodness, it took me 20 minutes to prepare and another 10 minutes to toss a delicious salad to accompany it. Filling, vibrant and quite convenient to eat while watching your favorite prime time telly shows.
Thai Butternut Squash Soup
Recipe adapted from Cooking Light
1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 cup fat-free, lower-sodium chicken broth
2 teaspoons brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can light coconut milk
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1/2 cup chopped unsalted, dry-roasted peanuts
1/4 cup cilantro leaves
1 lime, cut into 8 wedges
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.