→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, peeled and grated
→ Flavor Base
05 - 2 tablespoons Thai red curry paste (vegan and gluten-free if needed)
06 - 1 tablespoon olive oil or coconut oil
→ Liquids
07 - 4 cups vegetable broth
08 - 1 (14-ounce) can full-fat coconut milk
→ Seasonings
09 - 1 tablespoon soy sauce or tamari (for gluten-free)
10 - 1 teaspoon brown sugar (optional)
11 - Juice of 1 lime
→ Garnish
12 - Chopped fresh cilantro
13 - Thinly sliced red chili (optional)
14 - Toasted pumpkin seeds (optional)