• In a medium Dutch oven, heat oil over medium. Add leeks, ginger, garlic and 1/2 tsp salt and sweat for about 3 minutes. Stir in curry paste and cook 1 minute to develop flavor.

  • Add squash, broth and 1/2 tsp salt. Cover and bring to a gentle boil. Cook 20 minutes or until squash is tender. Check liquid level every now and again to make sure it's not drying out. Add water or stock if needed.

  • Once squash is done, use the back of a spoon to break up about half the squash. You want this to end up chunky. Ideally, you'll have some smooth squash along with some chunks.

  • Stir in coconut milk and lime juice. Taste and adjust salt and lime juice as needed. Serve very warm with cilantro, mint and peanuts sprinkled over the top.


Recipe courtesy Vivian Howard

Nutrition Facts

365 calories; 25 g total fat; 974 mg sodium. 31 g carbohydrates; 9 g protein;