Thai-Style Butternut Squash Curry recipe
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Ingredients
- 2 tablespoons grapeseed oil 1 onion, chopped 1 tablespoon curry powder 1 tablespoon minced fresh ginger root ½ teaspoon cayenne pepper 2 (10 ounce) packages frozen butternut squash 1 cup coconut milk 3 tablespoons peanut butter ⅛ teaspoon salt, or more to taste .063 teaspoon freshly ground black pepper, or more to taste 2 tablespoons chopped fresh cilantro, or to taste
Nutrition Info
- 235.2 caloriescarbohydrate: 20.5 gcholesterol: : -fat: 17 gfiber: 3.2 gprotein: 5 gsaturatedFat: 8.5 gservingSize: -sodium: 94.9 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Thai-Style Butternut Squash Curry
Directions
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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.
Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil. Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes. 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.