Pumpkin and Coconut Soup | Check, Please! | WTTW Chicago

Ingredients

• 4 pounds of Red Kuri squash (or Butternut), diced
• 1 pound of onion, sliced
• 1 ½ ounces of ginger, peeled and sliced
• ¼ cup of vegetable oil
• 1 bunch of cilantro stems, tied with twine
• 3 ½ liters of Coconut milk
• ½-1 ounce of red curry paste
• ½-1 ounce of fish sauce
• 4-5 ounces of brown sugar
• Water and Salt as needed