If you can't guess by the title and by reading previous posts...I used my leftover Curried Butternut Squash Soup and turned it into a curry sauce for my chicken and rice dinner tonight. I spiced up some chicken breasts and grilled them, then chopped them up. For the rice, I used basmati and cooked it in Chicken Broth that I had left over from making the soup and put a bay leaf in there also. I threw some soybeans in the mix as well, since I have a ton from my garden right now...so good! Once again, I was the only one willing to try it, but I think I like even better as a sauce than as the soup. So this recipe is definitely versatile!