Thai Butternut Squash Red Curry

Very nice recipe, a flexible base. Added a bit of cauliflower and some tomatoes, so we doubled the broth... Turned out a little on the soupy side. Used some yellow curry paste in lieu of some of the red, to make it milder. Delicious!

I used olive oil, onions instead of shallots, 1t powdered ginger, no yellow curry powder, miso instead of fish sauce, and added a red bell pepper, a red chili pepper, a couple of cloves of garlic, and tofu

The best!!

To runny, and the squash was mushy.

Love this recipe. I use frozen spinach as it’s so handy!