Ingredients
1 medium butternut squash (about 3 pounds)1 tablespoon olive oil2 medium carrots, finely chopped1 medium onion, chopped2 garlic cloves, minced2 teaspoons minced fresh gingerroot2 teaspoons curry powder1 can (14-1/2 ounces) vegetable broth1 can (13.66 ounces) coconut milk1 teaspoon salt1/2 teaspoon pepper2 cups hot cooked brown rice1/4 cup sweetened shredded coconut, toasted1/4 cup salted peanuts, coarsely chopped1/4 cup minced fresh cilantro
Preparation
Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly.
In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender.
Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth.
Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
