Thai-Style Butternut Squash Curry

A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 235 Calories

Ingredients

• 1 onion, chopped
• 1 cup coconut milk
• 3 tablespoons peanut butter
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger root
• ½ teaspoon cayenne pepper
• 2 tablespoons chopped fresh cilantro, or to taste
• 2 tablespoons grapeseed oil
• 2 (10 ounce) packages frozen butternut squash
• ⅛ teaspoon salt, or more to taste
• 1⁄16 teaspoon freshly ground black pepper, or more to taste

Recipe Instructions

Step 1

Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.

Step 2

Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; bring to a boil.

Step 3

Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes.

Step 4

Remove lid. If soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.