935g, 1 Container of Butternut Squash – I get mine cubed at Costco, you can also use a regular whole squash and cut it up on your own.
1 Can of Reduced Fat Coconut Milk (Full fat gives more flavor and the calories to match)
15g Minced Garlic
133g minced onion
1 lime (the juice from it)
30g Raw Cashews
16 g Bone Broth Packet (you can also use regular bone broth in a box)- 2 cups of liquid
Srircha Hot Chili Sauce – Served to taste and/or decoration
7g Olive Oil
40g Red Curry Paste
12g Ginger Paste – You can use fresh, I just own the paste
.5g Chili Powder
Sea Salt – to taste
Black Pepper – to taste
Cilantro for topping and to your taste
Preheat oven to 350.
Pour butternut squash on parchment paper and bake for about 30-40 mins or until you can easily stab with a fork.
In a skillet, saute onion, garlic and olive oil
Once the squash is tender, get your blender out and blend the squash, bone broth, and onion mixture together. I had to do this in batches because I use a bullet. *** Watch out! The heat of the ingredients will pressurize the blender.
Pour blended contents into a pot.
With a spatula stir in Ginger, Red Curry Paste, Coconut Milk, Lime Yield and seasoning (Chili, Pepper, Salt) to Taste.
Scoop and dress with Srircha, Cashews and Cilantro.