Pork and Butternut Squash Curry Soup
Credit: Johnny Miller
Recipe Summary test
Make Ahead: Make the soup, keeping the noodles and garnishes separate, up to 2 days in advance. To serve, warm over low heat, add the noodles, and top with the lime, basil, and scallions.
740 calories; fat 37g; saturated fat 23g; cholesterol 85mg; sodium 590mg; protein 34g; carbohydrates 72g; sugars 5g; fiber 5g; iron 8mg; calcium 142mg.