How to make it

  • Place squash in pot of cold water, bring to a boil covered and cook till tender (alternately you can also steam the squash)
  • While squash is cooking sauté the onion, garlic and bell peppers in olive oil. Set aside.
  • When squash is tender, drain - reserving 1 cup of the liquid. Place squash back in the pot and add the sautéed veggies, tomato juice, coconut milk, curry powder, ginger, lemongrass and lime zest.
  • Mix 1 cup of the reserved squash water with the broth base and add into the pot with the squash.
  • Cook slowly over low heat till everything is heated through, add the basil and cayenne. Stir well, taste, add salt of need be.
  • Serve over brown rice for an awesome nutritious meal.

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