1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)
How to Make It
Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.