Cooking Steps

In a large soup pot, heat the palm oil. Brown the onion until it begins to caramelize. Add shallot and continue to saute until shallot begins to “toast” a bit. Add garlic and cubed meat and saute a few minutes longer. Lower heat and now add the cinnamon, guajillo chilis, ginger, turmeric and galangal powder, along with the Thai curry paste.

Simmer for 15 minutes to allow spices to blend with meat. Add cubed squash and continue to simmer until squash is done. Add tomatoes and cook just until tomatoes have softened up a bit, but have not fallen apart. Thickening is optional, but you can if so desired. I had a dab of leftover sweet potato puree in the freezer and added 3-4 tablespoons of that for thickening my soup a bit.