Creamed Butternut Squash with Sweet Peppers

In the jar of a blender, puree lemongrass, garlic and water. Set aside.

Heat oil in a large skillet. Add cumin and caraway seeds and sauté 1 minute, until they turn fragrant. Add lemongrass puree, turmeric and ginger. Sauté 1 minute. Add squash and sauté until cubes are tender. Add cream and simmer 5 minutes. Remove from heat. Fold in peppers and taste for seasoning.