631
Ingredients
- 500g Butternut squash
- 1 tbsp coconut oil
- 3 cloves garlic
- 1/2 inch ginger,
- 1 or 2 large onions
- 1 tablespoon Thai Red Curry Paste
- 1/2 tsp turmeric powder
- 1 litre veggie cube
- 14oz Coconut Milk
- a lime
- salt and pepper
- Pumpkin Seeds to garnish
- Parsley or Coriander Leaves
- Coconut Shreds/ Flakes
Instructions
- Chop the butternut squash into small cubes.
- Dice onion, mince garlic and grate the ginger.
- Add coconut oil into a pot and when hot, add in the onion, garlic & ginger. Cook until fragrant.
- Add the Red Curry Paste and stir well.
- Add in the chopped butternut squash.
- Add turmeric, salt and pepper. Cook for about 5 mins.
- Add the veggie stock and stir well. Simmer until butternut squash is fork tender.
- Add in the coconut milk and stir well.
- Blend until golden and smooth.
- Squeeze in the lemon juice and garnish with toasted pumpkin seeds and coconut shreds.
