Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Reduce heat and simmer until the squash is soft, about 15 minutes
And last week I finally cut into my precious butternutsquash. You see, some squash are at their best if you let them "cure" for a while after they are harvested
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I'm such a huge fan of pumpkin, brussels sprouts and of course, butternutsquash. If you are by yourself, you could just scoop out a bit of the squash, spoon in a bit of the apples/onions, splash in a little bit of broth and boom - you've got your own bowl of soup
Ladle the soup into bowls and top with the couscous mixture. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low
Add the butternutsquash and grated ginger, stir to coat with the oil. Add the red curry paste, yellow curry powder and stir until all the butternutsquash is nicely coated
Blend the butternutsquash with a blender and adjust the seasoning if necessary. I keep dreaming the day when an appetizing warm soup will be offered to me
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