
2 volunteer winter squash of indeterminate variety with edible skin (kind of delicata-ish, but not the right shape), cubed -- you can use ~2 cups any type of winter squash
2 medium potatoes washed and cut into chunks
1 red pepper that you need to use up before it turns into compost (ha ha), cut into medium-sized pieces
1 can of unsweetened coconut milk
1 cup of vegetable broth
~tablespoon of olive oil
1 clove of garlic, chopped
1 tablespoon curry powder
1/4 teaspoon of cayenne pepper (or to taste)
salt to taste (my broth had salt so I didn't need any additional)
Saute all the vegetables in the olive oil in the bottom of a stock pot for a few minutes. Add all the liquids and spices. Bring to a boil, reduce heat and cover. Simmer for about 15-20 minutes until the potatoes and squash are easily pierced by a fork (or the consistency you like). It would have been really good with some cubes of tofu too.