Thai Peanut-Coconut Soup with Parsnip, Zucchini & Butternut Squash

Directions

1. Rinse the produce and pat dry.
2. In a medium saucepan, whisk together broth, coconut milk, peanut sauce, chili-garlic sauce, salt, and pepper, then bring to a boil over high heat.
3. Peel, trim, and small-dice the parsnips; add them to the simmering broth.
4. Trim and dice the zucchini and add it to the pan.
5. When the mixture returns to a boil, stir in the frozen butternut squash and simmer until the vegetables are fork-tender, about 8–10 minutes.
6. Rinse and pat dry the cilantro; strip the leaves from the stems and finely chop the leaves."
7. Squeeze the lime halves and set the wedges aside for serving; stir in the cilantro into the soup off the heat and adjust salt if needed, then ladle into bowls and serve with lime wedges for squeezing.