No-cook summer squash soup

Red curry balances the dish’s aromatic flavors of mint and basil.

“Spiralized squash noodles are easy to make ahead of time and a great way to take advantage of summer produce,” says Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer. “This Asian-inspired version can be made instantly at your desk by simply adding hot water.”

This recipe is part of our meal prep series. Click here for all the details.


1 collard green leaf, thinly sliced
1 small summer squash, spiralized
¼ cup rice noodles
1 teaspoon red curry paste
½ teaspoon salt
¼ cup carrots, finely shredded
¼ cup red cabbage, thinly sliced
10 mung bean sprouts
4 basil leaves, thinly sliced
1 sprig of mint, leaves removed, thinly sliced


1 cup spinach
¼ cup cucumbers, diced
¼ cup bell peppers, diced
½ teaspoon sesame seeds
2 tablespoons peanut sauce


Place all ingredients in order into a glass jar with a tight lid. Place in the refrigerator until ready to use.


Place the spinach in a small container next to the cucumbers and bell pepper. Sprinkle with sesame seeds.
In a separate container, mix the peanut sauce with one tablespoon water. Whisk to make a dressing. Store in the refrigerator alongside the salad.



When ready to eat the soup, pour boiling water into the jar all the way to the top. Seal the lid on and wait for the rice noodles to soften, about five to ten minutes. Before opening, shake the jar well to mix the curry into the water to make a broth.

Pour the peanut dressing over the spinach, red bell pepper and cucumber, toss to combine. Serve alongside the soup.