Curry Butternut Squash Noodle Bowl

I love winter squash but I don’t always have the time to even microwave it to edible tenderness. That’s when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.
I love winter squash but I don’t always have the time to even microwave it to edible tenderness. That’s when I turn to Pacific Foods Organic Creamy Butternut Squash Soup. See how you, too, can transform a carton of it into a hearty vegan dinner.

Curry Butternut Squash Noodle Bowl

Serves 6

Ingredients:

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• 12 ounces whole wheat spaghetti or soba noodles

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• 1 carton Pacific Creamy Butternut Squash Soup

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• 3 tablespoons almond butter or cashew butter

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• 1 tablespoon curry powder

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• 6 green onions, sliced (green and white parts)

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• 1 large red jalapeno, seeded, chopped

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• 1/4 cup chopped almonds or cashews

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• 1/4 cup finely chopped fresh cilantro

Directions:

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1. In a large pot of salted boiling water, cook spaghetti or soba according to package directions until al dente. Drain in a colander.

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2. To the same pot, combine soup, nut butter, and curry. Bring to a simmer over medium heat and simmer for 5 minutes, stirring occasionally.

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3. Add noodles and toss to coat well. Divide noodles and soup among 6 bowls.

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4. Garnish with green onions, jalapeno, chopped nuts, and cilantro. Serve hot.

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