1. Heat a large dutch oven or pot over medium-low heat. Add the oil and once melted, add the onion. Cook, stirring often, until softened, about five minutes. Add the garlic and squash to the pot and cook, stirring, for one minute. Add the curry paste and cook for one minute, stirring to incorporate.
2. Add the broth and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes or until the squash is cooked through.
3. Meanwhile, cook the noodles according to package directions and set aside.
4. Once the soup is done, stir in the coconut milk, lime juice, and turkey.
5. Divide into bowls along with the noodles and top with cilantro. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two cups.
Make it Vegan
Omit the turkey and use vegetable broth.
More Flavour
Add minced ginger, lemongrass, or Thai chilies.
Gluten-Free
Use gluten-free noodles.