1 medium onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
2 tbsp canola oil, divided
6 garlic cloves, minced
5 cups butternut squash, cubed & peeled
2 cups V8 juice
1 can(13.66oz) coconut milk
2 tbsp red curry paste
1 vegetable bouillon cube
1 1/2tsp minced fresh ginger root
1/4tsp salt
dash cayenne pepper
hot cooked rice
fresh basil leaves, optional
1. In a large skillet, saute onion & peppers in 1 tbsp oil until tender-crisp.
Add garlic; cook 1 minute longer. Remove from pan & set aside.
2. In the same skillet, saute squash in remaining 1 tbsp oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne & reserved onion/pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 mins or until squash is tender.
3. Serve over rice. Garnish with basil if desired. Yield: 4 servings
