Coconut green curry soup

This soup takes advantage of summer vegetables with some heat to cross over into autumn. We used up butternut squash and veggie stock from the freezer, and fresh onions and green beans from the garden. A quick tasty meal!

Coconut Green Curry Soup
2 cans (14 oz) coconut milk
3-4 c. vegetable stock
1 Tbs green curry
1 onion, chopped
4 cloves garlic, minced
2-3 c. cubed butternut squash
2 c. cooked wild rice
1 package firm tofu
Green beans, chopped into 1" pieces
4-5 Kaffir lime leaves (lemon grass would be great too)
Optional: extra ginger, coriander, cumin, salt

1. Saute onion and garlic in oil until golden and translucent.
2. Pour in coconut milk, stock, green curry, and kaffir lime leaves
3. Add squash and tofu.
4. Bring to a boil and simmer for 30 minutes
5. Add green beans and let simmer for another 15 minutes.
6. Stir in wild rice and let warm.
7. Serve with naan or chapatis.

*In retrospect, green beans can be chewy. So if you prefer, add in cubed eggplant or mushrooms.