Autumn is here & we're excited for all the seasonal ingredients! We LOVE to use Butternut Squash, especially with our Yellow Curry! 🍁🍂
✅ 6 cups Butternut Squash (1 medium-to-large-sized squash)
✅ 13.5 oz can Coconut Milk or Cream
✅ 1/2 jar Yai's Thai Yellow Thai Coconut Curry
✅ Yai's Thai Chili Garlic Hot Sauce - to taste
✅ 2 Carrots
✅ 2 Cloves Garlic
✅ 2 Cups Vegetable Stock or Broth
✅ Thyme leaves (optional)
☑️ Roast Butternut Squash, Carrots, Onion and Garlic until fork tender.
☑️ Combine Roasted Vegetables, Yellow Curry, vegetable broth, coconut milk and hot sauce in slow-cooker.
☑️ Use a hand-blender and blend until desired texture
☑️ Let ingredients simmer together on Low Heat for 30-45 minutes
☑️ Serve with crispy, fried Thyme leaves and a few dashes of coconut cream and hot sauce if desired.