A thick, warming vegan lentil soup made with just three ingredients ... Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash ...

Transfer the leftover butternut squash curry to a freezer-safe, sealed container or Ziploc bag. Store it in the freezer for ...

The silky texture of butternut squash, coupled with its naturally sweet and nutty flavor profile, pairs extraordinarily well ...

Add the squash, stock, salt ... Whisk the remainder of the coconut milk along with the red curry paste into the soup. Turn off the heat and let the soup cool for about 5 minutes.