Pork and Butternut Squash Curry Soup

Name: Pork and Butternut Squash Curry Soup
Ingredients: 8 ounces rice noodles; 2 tablespoons canola oil; 1¼ pounds boneless pork loin, cut into 1½-inch pieces; 2 tablespoons Thai green curry paste (found in the international aisle); 1 bunch scallions, white and green parts sliced separately; 1 tablespoon finely grated fresh ginger; 1 butternut squash (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces; 1 15-ounce can unsweetened coconut milk; 1 tablespoon Asian fish sauce, plus more for serving; Torn fresh basil and lime wedges, for serving