Recipe Courtesy of St. Supéry Estate Culinary Team
Serves 8-10
Preheat oven to 350°F and lightly coat a large cookie sheet with olive oil. Lay butternut squash cut side down on cookie sheet. Bake for about 45 minutes to an hour until very tender. Let cool for a bit and peel skin off.
While butternut squash is roasting, in a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic and ginger and sauté until onion turns translucent, about 8-10 min. Season with salt and pepper and cook for another 10 minutes while continuing to stir taking care not to burn. Add brown sugar, cinnamon and garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, citrus juices and butternut squash and stir to combine. Simmer for 15-20 minutes, then purée in a high power blender until very smooth. Adjust seasoning to taste.
