Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash (cooked (see notes))
  • 2 tablespoons fresh ginger (peeled and chopped)
  • 1 onion (diced)
  • 1 tablespoon coconut oil (or olive oil, or butter)
  • 2 cups chicken stock/broth (or vegetable broth, for vegetarian/vegan)
  • 15 oz. canned coconut milk
  • kosher salt (to taste)
  • black pepper (to taste)
  • 1 teaspoon ground turmeric
  • roasted squash or pumpkin seeds and fresh cilantro (for serving (optional))

Instruction

  • In a large pot, saute the ginger (2 tablespoon) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes).
  • Add the stock (2 cups), bring to a boil.
  • Add the cooked butternut squash.
  • Stir in the can of coconut milk.
  • Season with salt, pepper, and turmeric (1 teaspoon).
  • Use an immersion blender to blend to a smooth puree (alternatively, you can use a standing blender in batches). Taste and adjust seasonings as needed.
  • Serve topped with roasted seeds and/or fresh cilantro, if desired.