Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp butter
  • 1 onion (medium size, chopped)
  • 4 C chicken broth
  • 2-3 lb. butternut squash (roasted (see directions below))
  • 2 tsps curry powder
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/2 C coconut milk
  • 2 Tbsp honey
  • sour cream (cilantro and pistachios for garnish, if desired)

Instruction

  • Cut squash in half and remove seeds.
  • Bake in 350 oven for about an hour or until meat is fork tender.
  • Scoop out meat and place in a bowl.
  • Melt butter in a pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned,
  • Add inchicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat. Add in coconut milk and honey into squash mixture.
  • Put squash mixture into a high powered blender blende, no more than half full. Cover and hold down the lid down.
  • Pulse a few times for desired consistency. Do in batches
  • Garnish with sour cream, cilantro and pistachios if desired