1 butternut squash, cut into bite size cubes
3 carrots, sliced
1 large onion, diced
3 tbsp. butter
1 (15 oz.) can cream of coconut milk (Coco Lopez)
1 cup chicken or vegetable broth (Swanson)
1 (15 oz.) can kidney beans, drained and rinsed
1/2 tsp. salt
2 tbsp. curry powder
1/4 cup brown sugar
1 tbsp. crushed red pepper flakes, or to taste
1 1/2 tbsp. chili powder

Boil squash and the carrots for 15 minutes or until tender in a large pot.

Sauté onions in 1 tablespoon of butter in a skillet for 7 minutes. Pour the water out of the pot. Add the coconut milk and broth. Rinse the juice off the beans and then add the beans to the pot. Add the onions and the remaining ingredients. Cook on medium heat for 15 minutes.

Add extra spices or brown sugar to taste if need be.

It is wonderful served alone or with basmati brown rice or fresh bread.

Submitted by: Molly