Butternut Squash Curry with Tilapia
Total time: 20 minutes
1 box butternut squash soup
1 to 2 Tbsp (or to taste) Thai red curry paste (or leftover sauce from Thai takeout)
1 lb tilapia fillet
1/4 to 1/2 lb green beans, trimmed
- Heat soup in a large pot over medium-high heat.
- Stir in the curry paste or leftover sauce.
- Reduce to medium heat. Add the fish and cook, without boiling, for 8 to 10 minutes, until it's white and flaky.
- Meanwhile, steam the beans in about 1 inch of water. Add to the soup just before serving over rice, noodles, or couscous.
Picky Eater Pleaser: Deconstruct it. Heat some of the soup plain and serve with the tilapia and some steamed green beans.