Ingredients:

- 1 butternut squash

- 1 onion

- 3 cloves garlic

- 1 inch ginger

- 1 can coconut milk

- 1 cup vegetable broth

- 2 tablespoons olive oil

- 1 teaspoon curry powder

- 1 teaspoon cumin

- 1 teaspoon turmeric

- Salt and pepper to taste

Direction:

1. Start by preparing the butternut squash. Peel it with a vegetable peeler and then cut it into small cubes. Set aside.

2. Peel and finely chop the onion and garlic cloves. Grate the ginger.

3. In a large pot, heat 2 tablespoons of olive oil over medium heat.

4. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2-3 minutes until the onions are translucent.

5. Add the butternut squash cubes to the pot and mix well with the onion mixture.

6. Pour in 1 can of coconut milk and 1 cup of vegetable broth into the pot. Stir to combine all the ingredients.

7. Add 1 teaspoon of curry powder, 1 teaspoon of cumin, and 1 teaspoon of turmeric to the pot. Stir well to evenly distribute the spices.

8. Bring the curry to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

9. After 15 minutes, check the butternut squash for tenderness. If it's still too firm, let it simmer for an additional 5-10 minutes until it's softened.

10. Once the butternut squash is cooked to your liking, taste the curry and add salt and pepper to your taste.

11. Serve the butternut squash curry hot over a bed of rice or with your choice of naan bread. Enjoy!