- Start by sautéing the garlic and onions in some cooking oil until golden in a large cooking pot
- Add in the curry paste and let it release its aroma for 1 minute while stirring
- Add in the butternut and sauté for 3 more minutes
- Add in the vegetable broth and coconut milk and bring to a soft boil
- Let it simmer on low-medium heat for 10 minutes or until the squash is soft
- Blend it all in your blender for the creamiest texture
- Serve with chopped cilantro, coconut cream and chopped cashews