2 Tbsp. Riojana olive oil
1 organic white onion, diced
1" knob organic ginger, minced
4 organic garlic cloves, minced
4 cups organic butternut squash, cubed
1 container Thai Kitchen red curry paste
3 cups Field Day vegetable broth
1 can Thai Kitchen full fat coconut milk, reserve a couple of tablespoons
2 Tbsp. organic lime juice
2 Tbsp. San-J Tamari
handful of organic cilantro leaves, chopped (optional)
Frontier Co-Op red pepper flakes as needed
Heat a large pot over medium heat and add olive oil.
Once hot, add onion. Cook for 4-5 minutes.
Add in ginger and garlic, cook for 1 minute.
Add in your butternut squash and toss to combine.
Add in all of your red curry paste. Stir to coat everything with the curry paste.
Add in your broth, stir to combine. Reduce heat to medium low.
Put a lid on the pot and allow to simmer for 20 minutes or until the squash is tender.
Once the squash is tender, remove from heat and blend using an immersion blender or in a blender.
Return pot to the heat, add in your coconut milk, lime juice, and tamari. Mix to combine. Cook for 3-4 more minutes.
When ready to serve, drizzle some reserved coconut milk over the top as well as cilantro and red pepper flakes.