Thai-Style Butternut Squash Curry

• 2 tablespoons grapeseed oil
• 1 onion, chopped
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon cayenne pepper
• 2 (10 ounce) packages frozen butternut squash
• 1 cup coconut milk
• 3 tablespoons peanut butter
• 1/8 teaspoon salt, or more to taste
• 1/8 teaspoon freshly ground black pepper, or more to taste
• 2 tablespoons chopped fresh cilantro, or to taste

1. Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.
2. Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil. Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes. Remove lid; if soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

grapeseed oil, onion, curry powder, fresh ginger root, cayenne pepper, coconut milk, peanut butter, salt, freshly ground black pepper, fresh cilantro

Taken from www.allrecipes.com/recipe/268799/thai-style-butternut-squash-curry/ (may not work)