We made a baked Butternut Squash Pasta (or as we are now calling it ’ Faux Mac n’ Cheese’ ) the other day and we only used half of the butternut squash. Of course, we would never waste it so we decided to use it for a healthy soup. This recipe is the result of the other half of our squash and dang it was good! Note: The Mac n’ Cheese recipe is coming soon! This soup took about 15 minutes to make from start to finish. AND YET it tastes like it took hours to prepare. This is one of the advantages of doing a bit of bulk cooking and planning menus around your produce. You can serve this with toasted sourdough bread, rice noodles, konjac noodles, or with toasted pumpkin seeds. Garnished here with coriander, green onions, and rice noodles! Either way its scrumptious on its own!

Butternut Squash Curry Soup

Ingredients

• 1/2 baked butternut squash - should be about 2-21/2 cups

• 1 cup of vegetable stock

• 2 large cloves of garlic

• 1 1/2 teaspoon jalapeno pepper finely diced

• 1 can coconut milk

• 1 tablespoon of Thai red curry paste

• Juice from 1 lime (lemons work fine if you don’t have a lime)

• 2 packages rice noodles (optional)

• Garnish: 3 finely sliced scallions & Coriander leaves

Instructions

1. Heat vegetable stock and add butternut squash, garlic and bring to a boil. Cover and cook for five minutes. Use a potato masher and mash the flesh of the butternut squash until chunky. Add the coconut milk, lime juice and curry paste. Simmer for another five minutes and adjust to taste.

2. While the curry is cooking bring a medium pot of water to a boil and add two packets of rice noodles and cook until just loosened. Drain and put aside. Or toast bread at this point if preferred over noodles

3. Serve with some sprinkled coriander and either the toasted sourdough bread or the noodles