Get two great dishes in one by making this soup with the broth left over from cooking the meat in this Vietnamese Chicken Salad recipe. Pregnancy perk of the soup: Ginger can help soothe your upset stomach, while winter squashes provide folate, a B vitamin that helps reduce the risk of neural-tube defects, such as spina bifida.
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.
Find more recipes inspired by five world cuisines.