Thai-Style Butternut Squash Curry

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

teaspoon salt, or more to taste

.063 teaspoon freshly ground black pepper, or more to taste

2 tablespoons chopped fresh cilantro, or to taste

Directions

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, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; 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.

Nutrition

Per Serving: 235 calories; protein 5g; carbohydrates 20.5g; fat 17g; sodium 94.9mg. Full Nutrition