Snow Day Soup

One day it started snowing.  And it just snowed and snowed and snowed.  The weather was too nasty to go to the grocery store.  And I was cold anyway.  So I opened the pantry, starting gathering anything and everything I could get my greedy hands on, and I made a delicious Lentil Vegetable soup.  It kept my mind off the snow and it kept me nice and warm.

INGREDIENTS:

• 2 cups of peeled and cubed butternut squash
• 32 oz. carton of Pacific Curried Red Lentil Soup Base
• 1 cup of vegetable broth.
• 1-1/2 cups frozen vegetables of your choice (I used broccoli and peas).
• 1 cup mushroom slices
• 1/2 tsp Allspice
• 1 tsp green curry paste
• ½  tsp mild yellow curry powder
• 1 chopped onion
• Fresh parsley chopped
• Basmati rice

1. Add all ingredients except rice to a large pot and cook over medium heat for 30 to 45 minutes, or until vegetables and onions are fully cooked and soft.  Stir occasionally.
2. Cook Basmati rice according to package directions.  Serve soup over rice and garnish with fresh chopped parsley.