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Coco Nutty Cashew Soup With Squash

Our Coconut Cashew sauce paired with a can of coconut milk makes a rich and savory base for noodle soup. Roasted vegetables like winter squashes add a hearty textural element, and a handful of fresh herbs and spinach with a final touch of lime juice or sliced jalapenos add a vibrant zip.

Chef Tip:We learned a great trick for cooking traditional soba noodles from a Japanese chef: halfway through the cooking process, pour 2 cups of cold water into the pot, then let everything come back up to a boil and test for doneness. Since traditional soba are made from buckwheat (naturally gluten-free!) they can become gummy on the outside before fully cooking through, adding the cold water prevents that from happening.

Ingredients

  • 1 Delicata Squash, sliced

  • 1 packet of white Soba Noodles

  • 1 can of coconut milk

  • Haven's Kitchen Coconut Cashew Sauce

  • 1 cups of broth

  • Spinach/kale

  • 1 bunch of basil

  • Jalapeno Pepper

Steps

STEP 1

Preheat oven to 375 degrees, slice squash into crescents, toss with olive oil, and roast for 25 minutes

STEP 2

Meanwhile, in a large pot, on medium heat, combine the coconut milk, broth, and nutty lemongrass. Let simmer

STEP 3

Separately, boil a pot of water for soba noodles and cook according to package directions

STEP 4

Once squash, and noodles are finished, place in a bowl along with spinach. Pour broth over the veggies and noodles. Garnish with basil, and jalapeno

Coconut Cashew Sauce

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