To make it easier, you can buy canned butternut squash and use that in place of the whole squash. I served it with some rolls, but people who actually know Thai food could probably suggest somehting better. :)
- 1 butternut squash, peeled, deseeded and cut into chunks
- 1 red onion, chopped
- 1 teaspoon curry powder
- 1 (13 1/2 ounce) can coconut milk (can use TJ's light coconut milk)
- 1 cup vegetable (or chicken) stock
- 1 tablespoon olive oil
- salt and pepper
Heat the olive oil in a heavy based pan and cook the onion until soft.
Add the stock, butternut squash and curry powder to taste- as spicy as you like!
Bring to the boil and then cover and simmer until the squash is tender.
Once the squash is cooked, stir in the coconut milk.
- If desired, pour into a food process/liquidiser and blend until smooth.
Return to the pan and warm through.
Season to taste and serve.