1 peeled, cubed butternut squash
1 package tofu
1 can coconut milk
1 can diced tomatoes
1 jar red curry paste
2 cloves garlic
1 regular onion
1 bunch green onions
1 Tbs fresh ginger
toasted cashews (optional)
Do any knife work that you need to do for the recipe and also get a pot of rice going according to directions.
Add a splash of vegetable oil to a large, heavy bottomed soup pot and saute 1 medium, thinly chopped onion to soften.
At that point, add 2 large thinly sliced cloves of garlic and 1 generous Tbs of finely minced peeled ginger; add about 2 cups of peeled cubed butternut squash, cook that along for a minute or two; then add 1 can coconut milk and 1 can diced tomato and bring it up to a simmer.
You'll also want to add about 1/2 can of water to thin it out a bit and keep your eye on the rice and turn that off when it is done.
When the butternut squash is just about cooked through, add 1 Tbs of the red curry paste and gently stir that in. Next, add one cubed block of tofu and a handful of chopped green onion; let that cook along for a few minutes and it's good to go.