1tablespoonthai curry paste – recipe link mentioned above
Garnishoptional
Coconut milk
Spring onions
Cilantro
Fresh red chilies
Instructions
In a large saucepan, heat up the oil on medium heat, saute the onions and garlic for a minute, add in butternut squash, sautee for 2-3 minutes, add in cauliflower, enough water to cover the veggies, and cinnamon stick.
Let it simmer for 15-20 minutes or until tender. Cool down the mixture, and discard the cinnamon.
Now puree this mixture in a high-speed blender. Add more water or broth to adjust desired consistency.
Return the puree to the saucepan, and add in the curry paste, salt, and pepper to taste. Cook until a simmer.
Taste test and adjust the seasoning. Garnish. Serve piping hot.
Notes
Make a big batch ahead of time and freeze it for up to 3 months. Skip the spice if you do not prefer it. Just squeeze in some lemon and add a dash of pepper for extra flavor.