Fry onion, garlic & ginger in oil until onion is translucent. Add
curry powder & chili powder and cook 2-3 minutes. Add
butternut squash, coconut milk, water and bouillon. Bring to
boil and gently simmer for 45 minutes. Add salt & pepper to
taste.
Serving
Suggestions
Serve over rice and with a cold beer!
Originally Submitted
3/17/2013
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