INGREDIENTS
8 cups
peeled, cubed butternut squash
1
large onion, chopped
3
garlic cloves, chopped
1 tbsp
peeled and grated fresh ginger root
2 tbsp
green curry paste
4 cups
chicken stock
1 can
coconut milk, regular or light
3 tbsp
fish sauce
1 tbsp
brown sugar
1 tbsp
butter
Chopped cilantro (optional, but not to be missed in my opinion)
Salt and pepper