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6 cups cubed butternut and acorn squash, cut into 1/2-inch cubes (You’ll need at least 2 pounds of whole squash to yield this amount.)
2 tablespoons grapeseed oil, divided
1 cup onion, finely diced (about 1 onion)
1 cup celery, finely diced (about 2 stalks)
1 teaspoon curry powder (or to taste)
2 cups broth from Vietnamese Chicken Salad recipe (or substitute 2 cups low-sodium vegetable broth plus 1 teaspoon fresh grated ginger)
1 14-ounce can lite coconut milk
Salt, to taste
4 teaspoons cilantro, chopped (optional)
1. Preheat oven to 450° F.
2. In a large bowl, toss cubed squash with 1 tablespoon grapeseed oil. Place squash on a foil-lined baking sheet in a single layer. Roast, turning once or twice, until golden and tender—about 30 to 45 minutes. (Roasting the squash gives it a rich, caramelized flavor. If you are in a hurry, microwave the squash until tender, about 3 to 5 minutes.)
3. Meanwhile, place 1 tablespoon oil in a medium saucepan over medium heat. Add onions and celery and sauté until translucent, about 3 to 4 minutes. Stir in curry powder and cook for 1 minute until fragrant. Set aside.
4. Place broth and 1/2 cup of the squash in a blender and purée until smooth. Add purée to saucepan along with remaining cooked squash. Bring to a boil, reduce to a simmer and stir in coconut milk and salt. Cover and continue cooking on low heat for 10 more minutes. Dilute with additional broth to your taste.
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