1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

1/2 small yellow onion, diced

1 Tablespoon curry spice blend

1 teaspoon coriander, ground

2 garlic cloves, minced

2 Tablespoons ginger, minced

1/2 teaspoon red pepper flakes

4 cups butternut squash, diced

1 cup coconut cream

2 cups broth

1 teaspoon kosher salt

Chopped cilantro

3-4 cups cooked brown rice


  1. Heat a pot over medium-high heat. Add the Pompeian Smooth Extra Virgin Olive Oil and heat for 1-2 minutes. Add in the onion, curry powder, coriander, garlic, ginger and red pepper flakes.
  2. Cook for 2-3 minutes until the spices begin to bloom and become fragrant.
  3. Add in the butternut squash, coconut milk, broth, and salt. Cover pot with the lid and bring to a boil.
  4. Reduce the heat to low and simmer for 15 to 20 minutes. After the 15 minute mark, test to see if the butternut squash is fork tender.
  5. Once squash has become tender and started breaking apart to thicken the sauce, remove from heat.
  6. Serve with rice and chopped cilantro.