Digest Diet: Spiced Winter Squash Soup with Asian Greens

By pavaldez

Ingredients

• 2 packages (10 ounces each) frozen cubed or mashed winter squash, thawed
• 4 cups low-sodium chicken stock
• 1 cup light coconut milk
• 1 cup red lentils
• 1/4 cup peanut butter
• 2 gloves garlic, finely chopped
• 1-inch piece fresh ginger, peeled and minced
• 1/2 teaspoon red pepper flakes
• 3/4 pound Asian greens, such as baby bok choy (5 cups packed)
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice

Details

Servings 10
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

In a 5 to 6-quart pot, combine the squash, broth, coconut milk, lentils, peanut butter, garlic, ginger, and pepper flakes. Bring to a simmer over medium heat, cover, and cook, stirring occasionally, until the lentils are tender, about 20 minutes.

Add the greens and simmer until wilted, about 5 minutes. Stir in the scallions, cilantro and lime juice.