• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

• 2 tablespoons coconut or vegetable oil
• 2½ pounds (1kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
• 1 large yellow onion, chopped
• 4 large garlic cloves, chopped
• 2 inch piece fresh ginger, grated
• 2 - 3 tablespoons Thai red curry paste (see note above about vegan brands of paste)
• ½ teaspoon coarse kosher salt, more to taste
• 1-2 tablespoons agave (or honey, not vegan)
• 1 tablespoon fresh lime juice
• 5 cups vegetable broth (or chicken - not vegan, obviously) (1liter)
• 1 cup coconut milk (save the rest of the can for drizzling) (250ml)
• Handful fresh mint or cilantro leaves, chopped

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