2 lbs. peeled and cubed butternut squash
1 cup vegetable stock (vegetable broth in a can is fine)
salt and fresh ground black pepper to taste
2 tsp. olive oil
1 onion, finely chopped
2 tsp. minced garlic (minced garlic from a jar is fine)
1 tsp. minced ginger root (pureed ginger from a jar is fine)
1 red bell pepper, seeds removed and finely chopped
1 can (14 oz.) light Thai Coconut Milk
2 T Thai Red Curry Paste
1/2 cup natural peanut butter (without added sugar)
1 T brown sugar, Stevia in the Raw granulated sweetener, or Splenda (use Stevia or Splenda for South Beach Diet)
2 tsp. Fish Sauce (use vegan "fish sauce" for vegan version, or replace with soy sauce if you're not a fan of fish sauce)
2 T fresh-squeezed lime juice
1/3 cup finely chopped cilantro
extra chopped cilantro and chopped peanuts for serving (optional)
Sriracha Rooster Sauce for serving (optional)