Green Curry Noodle Soup

Our toddler is on a soup kick, and this is a great one! We usually roast the butternut squash on the weekend. Then this becomes a super quick and delicious weeknight dinner.

You will need:

• 3 c butternut squash, peeled and cut into 3/4 inch cubes
• 4 T olive oil, divided
• 1/4 t salt
• 1/2 t pepper
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper of your color choice, chopped or sliced thinly
• 4 oz green curry paste
• 2 c stock (recommend vegetable)
• 2 cans (15 oz each) coconut milk
• 12 oz frozen chopped broccoli
• Packaged, cooked udon noodles (ours were about 15 oz worth), prepped according to the directions
• Small bunch scallions, trimmed and chopped
• 1/4 c cilantro, chopped
• 2 limes, zested and juiced

Then you will…

1. Preheat your oven to 375 degrees. Line a large, edged baking sheet with parchment paper or nonstick foil.
2. Toss your squash with 2 tablespoons of the olive oil plus the salt and pepper.
3. Spread on the baking sheet and roast about 15 minutes. You want it to be soft enough to eat but not so soft it falls apart.
4. In a large soup pot or a high-sided nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
5. Add the onion and saute for 5 minutes.
6. Mix in the garlic and bell pepper and saute for another 5 minutes.
7. Stir in the curry paste until starting to be fragrant.
8. Mix in the coconut milk, stock and broccoli. Bring to a simmer.
9. Stir in the roasted squash, noodles, scallions, cilantro, lime zest and juice.
10. Allow to simmer about 5 minutes before serving. Enjoy!