I always thought that the sweetness of pumpkin needs to be balanced in the spicy, acid, smoked registers. This is a fusion that pleases my taste buds.
3 lb chunks butternut squash
1/2 lb organic silken tofu
1 can (13.66oz) organic lite coconut milk
3/4 quart-1 quart organic low sodium vegetable broth
1 tablespoon coconut oil
2 cloves garlic
3 inch ginger sliced large
2+ tablespoons thai green curry paste
2 teaspoons salt
1 tablespoon fish sauce
splash (+) of sriracha (if you like)
1/2 teaspoon smoked paprika
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