This recipe was inspired by an Australian Chef's personal blog. Did you know in Australia, they call Butternut Squash, "Pumpkin"? So, you guessed it, this is actually butternut squash, not Pumpkin. But feel free to try with pumpkin :)
Red Curry Paste- Don't go cheap here, the best kinds offer great taste, but can also be quite spicey so go light on the amount at first
Butternut Squash or Pumpkin- Find one about 3 pounds, or buy it pre-skinned and cubed :) I haven't tried frozen for this
Coconut Milk- Try to find a low-fat or fat-free option
Fish Sauce is best but if you don't have it, soy sauce // coconut aminos is a great substitute
It makes a whole pot so try freezing to save for much later, or keep in the fridge for about 1 week
Ingredients
1 Tablespoon Olive or Avocado Oil
1 Sweet Onion, Diced
2 Cloves Garlic, Minced
3 Tablespoons Red Curry Paste
3 Pounds Butternut Squash, Cubed
2 1/2 Cups Vegetable Stock
14 oz Coconut Milk
1 Tablespoon Fish Sauce
Step 1: Heat the Oil in a large, deep pan or pot.
Step 2: Add the Onion and Garlic. Cook for a couple of minutes.
Step 3: Add the Curry Paste and Cook for a couple more minutes.
Step 4: Add the cubed Butternut Sqush / Pumpkin and stir.
Step 5: Leave out about 1/4 cup Coconut Milk for the garnish. Pour the remaining Coconut milk, Fish Sauce and Stock into the pot. Let simmer for about 8-12 minutes. The longer this simmers, the softer the squash is to pulse in the processor later.
Step 6: Transfer to a food processor or blender and pulse to your desired texture. Be careful, it's hot.
Serve with a basic green salad topped with balsamic vinegar. Enjoy!
Let me know what you think!
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