Recipe Intro From feedfeed
INGREDIENTS 1 medium butternut squash, halved, seeds removed 1 medium onion, coarsely chopped 2 garlic cloves, crushed 1 can light unsweetened coconut milk (I like Native Forest) 1 Tbsp curry powder 1 Tbsp turmeric powder 1/8-1/4 tsp cayenne pepper powder 1-2 Tbsp coconut oil Salt to taste DIRECTIONSPlace squash halves face down on a baking sheet. Roast at 400 until soft to the touch (30-40 minutes). Cool, then peel the skin with a fork or knife. Heat oil in a soup pot ( I used my cast iron Dutch oven), add garlic, onions, salt. Cook, stirring often until onions are translucent with golden edges. Add squash, curry, turmeric, pepper, coconut milk. Mix well, bring to a low boil, reduce heat and simmer for a few minutes. Remove from heat and blend to desired consistency. I used @vitamix on high for about 2 minutes. Enjoy!