1 tbsp coconut oil
2 garlic cloves or 1 tsp minced
1 yellow or white onion, medium (cut with cone 2 or 3)
2 lb butternut squash (1 small squash, cut on cone #3)
2 tsp ginger, fresh (minced with cone 1 and squeeze pulp and use juice only)
1/4 tsp cayenne pepper
1 red pepper flakes
1/2 tsp salt
2 tbsp red curry paste
4 cups vegetable or chicken broth
½ can of coconut milk
1 sesame seeds, black and/or white (optional)
cilantro, chopped
lime, cut into wedges
peanuts, roasted, chopped
Preheat 5 quart stock pot or rice cooker to 325.
Add oil and saute onion and garlic for 3 minutes.
Add butternut squash, stock, paste, spices, ginger and salt.
Cover at medium and when valve clicks, turn to low (200) for about 30 minutes.
Remove from heat and blend and return to pot.
Add coconut milk or swirl individually in bowls.
Garnish with cilantro, peanuts, sesame seeds and squeeze lime wedge.
Serve with salad for a great meal anytime of the year!