Food & Recipes

Butternut Squash Curry with Tilapia

by Rachel Fishman Feddersen

Butternut Squash Curry with Tilapia

A quick and easy weeknight dinner idea using boxed soup, tilapia and prepared curry paste

Serves: 4

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


  1. Heat soup in a large pot over medium-high heat.
  2. Stir in the curry paste or leftover sauce.
  3. Reduce to medium heat. Add the fish and cook, without boiling, for 8 to 10 minutes, until it’s white and flaky.
  4. 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.