Cooking & Baking

My general guidelines are:
- one can of coconut milk
- one small jar of peanut butter
- one medium squash (raw, peeled, chopped)
- two or three quarts of stock
onion (brown this first), fresh ginger, garlic, lime juice, curry powder, cilantro, chili peppers, green peppers, "chipotles in adobo", any available green vegetable, carrots, tomatoes, etc. to taste

It gets cooked up before you add any peanut butter or coconut milk. Add those while pureeing.