Had something similar to this at a restaurant called Cumin here in Cincy...1 butternut squash in cubes
1/2 onion
1T garlic
1/4 c. fresh cilantro
1/2 stalk fresh lemongrass
2T. madras curry paste
1 can coconut milk
1L. chicken or veggie broth
salt, pepper, basil to taste
Boil the butternut squash until soft and drain water. Add about 1T. olive oil and saute with onion and garlic. Add cilantro, lemongrass, curry, coconut milk and broth and simmer for 1 hour. Place all but the lemongrass in food processor and blend until smooth. Once in a bowl, add a pinch of salt, pinch of pepper, and smidge of muddled basil.
Serve by itself, with naan, whatever you are up for!
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