I tried the Curried Butternut Soup recipe from the December Cooking Light, but substituted green curry paste for red, since I didn’t have any red on hand. The soup’s consistency and flavor were great, but it was a bit too spicy for my taste. Therefore, I repurposed it as curry sauce for a curry dish, packaging single-serving portions in freezer bags for later use. I didn’t take a picture, but the first use of the soup as a curry sauce worked beautifully. I simply sauteed a mixture of veggies, added some baked tofu, and then coated the mixture with the single portion of soup and stirred the mixture over medium heat until the curry was reheated. Yum!