1 large butternut squash (about 1½ pounds); 2 tablespoons olive oil or other vegetable oil; 1 large yellow or sweet white onion, chopped; 1 medium apple, any variety, peeled and diced; 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube; 2 teaspoons good-quality curry powder; 2 teaspoons grated fresh or jarred ginger, or more, to taste.. Bring to a boil, then simmer for 20-25 minutes until the squash is soft. Add Rice and Coconut Milk: Stir in the rice. If it looks dry, add a bit of water. Simmer for 8 minutes. Add the coconut milk and bring it back to a boil. Simmer for 2 more minutes. Final Touches: Turn off the heat. Season with salt and pepper.
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Instructions. Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary. Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste.. STEP 3: While the squash is baking, dice your onion and finely chop ginger and garlic. STEP 4: Heat the oil in a large pot over medium-low heat. Add the onion and cook for 5 minutes or until soft and translucent. Add the ginger and garlic, cook for 30 seconds, stirring from time to time. Take the pot off the heat.
