Ingredients

The following ingredients have 4 Servings
  • 2 tbsp coconut oil
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 6 cups diced butternut squash (about 1 small-medium squash )
  • 1/2 tsp salt
  • 1 tbsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  • 2 cups water
  • 1 can 14-oz full fat coconut milk
  • Pumpkin seeds
  • Full-fat coconut milk
  • Finely chopped herbs

Instruction

  • Heat the coconut oil in a medium stockpot set over medium heat and add the onion and salt. Cook until softened and slightly caramelized, about 3 minutes.
  • Add the butternut squash and spices, stir well and cook for about 1 minute, then throw in the water; bring to boil then cover and simmer until the squash is completely cooked and starts to break down, about 15 minutes.
  • Carefully transfer this mixture to your high speed blender, add the coconut milk and process on high until really smooth and velvety, about 2 to 3 minutes.
  • Serve without delay, garnished with a drizzle of full fat coconut milk, a sprinkle of pumpkin seeds and a pinch of fresh herbs, if desired.