Soups can be a little time consuming to cook, but are the easiest recipes to freeze in bulk and take hardly any time at all to reheat for a quick lunch between feedings or doctor’s appointments.
This curried squash soup, another fall staple, gets a kick from a ginger chicken broth, curry powder and coconut milk. To give your soup a rich, caramelized flavor, take a little extra prep time to roast the squash for 30 to 45 minutes. Save some fresh cilantro to garnish over the finished product or, if only soup won’t cut it, serve over basmati or brown rice.
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