{paleo + whole30 + gluten free + vegan option}
Take 10-15 minutes to chop and cut everything and have it ready waiting by the stove before you begin cooking.
Heat sesame oil in a large soup sized pot over medium heat. When hot, add sliced onion and cook until starting to soften – about 5 minutes.
Add garlic, ginger, turmeric, and red curry paste, and cook for another minute, stirring frequently, to release the aroma and flavor of the spices.
Add cubed butternut squash or pumpkin, red pepper, and carrots. Stir, and cook for another 5 minutes, to start to cook veggies and infuse with spices.