Express
Kale and Butternut Squash Peanut Soup
with rice
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Peanuts, Soy
- Vegetarian
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 8 oz. Cubed Butternut Squash
- 5⅗ fl. oz. Coconut Milk
- 4 oz. Crushed Tomatoes
- 3 oz. Shredded Kale
- 1 Lime
- ¾ oz. Peanut Butter
- ½ oz. Roasted & Salted Peanuts
- 2 tsp. Vegetable Base
- 2 tsp. Yellow Curry Paste
- 1 tsp. Gochujang Red Pepper Paste
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories650
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Carbohydrates63g
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Net Carbs54g
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Fat40g
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Protein12g
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Sodium1940mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 2 Microwave-Safe Bowls
- 1 Microwave
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Start the Soup
Place a large pot over medium heat and add 2 tsp. olive oil.
Add butternut squash, kale, 1/2 tsp. salt, and 1/4 cup water to hot pot. Stir to combine and bring to a simmer.Once simmering, cover, and stir occasionally until vegetables are tender and slightly browned, 8-12 minutes. If pot is dry, add additional water, 1 Tbsp. at a time, as needed.While vegetables cook, continue recipe. -
2 Prepare the Ingredients
Coarsely crush peanuts in shipping bag.
Zest, halve, and juice lime.Coarsely chop cilantro (no need to stem).In a microwave-safe bowl, combine gochujang (to taste) and 1 Tbsp. olive oil.Microwave uncovered until heated through, 20-30 seconds.Carefully remove from microwave. Stir in peanuts and 1/4 tsp. lime zest until combined. Set aside. -
3 Finish the Soup
Add curry paste, peanut butter, 1/4 tsp. salt, and tomatoes to hot pot. Stir occasionally until combined, 1-2 minutes.
Add coconut milk, vegetable base, 1/4 tsp. salt, 1 tsp. lime juice, and 1/2 cup water. Stir to combine and bring to a simmer. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Once simmering, remove from burner.While soup cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in another microwave-safe bowl.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with soup. Garnish with cilantro and peanut mixture (to taste). Bon appétit!
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