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Curry Butternut Squash Noodle Bowl

I love winter squash but I don't always have the time to even microwave it to edible tenderness. That's when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.

I love winter squash but I don't always have the time to even microwave it to edible tenderness. That's when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.
I love winter squash but I don't always have the time to even microwave it to edible tenderness. That's when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.

Curry Butternut Squash Noodle Bowl

Serves 6

Ingredients:

  • 12 ounces whole wheat spaghetti or soba noodles

  • 1 carton Pacific Creamy Butternut Squash Soup

  • 3 tablespoons almond butter or cashew butter

  • 1 tablespoon curry powder

  • 6 green onions, sliced (green and white parts)

  • 1 large red jalapeno, seeded, chopped

  • 1/4 cup chopped almonds or cashews

  • 1/4 cup finely chopped fresh cilantro


Directions:

  1. In a large pot of salted boiling water, cook spaghetti or soba according to package directions until al dente. Drain in a colander.

  2. To the same pot, combine soup, nut butter, and curry. Bring to a simmer over medium heat and simmer for 5 minutes, stirring occasionally.

  3. Add noodles and toss to coat well. Divide noodles and soup among 6 bowls.

  4. Garnish with green onions, jalapeno, chopped nuts, and cilantro. Serve hot.


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