2 tablespoons coconut oil (or regular olive oil)
2 medium butternut squashes, cut in half, seeds removed
2 large yellow onions, chopped
4 cloves garlic, sliced
2 inches fresh ginger, peeled and chopped
Juice of 1 lemon
Juice of 1 orange
4 tablespoons brown sugar
1 tablespoon cinnamon
2 tablespoons garam masala or curry powder
1 14 oz. can coconut milk
2 cups low sodium/no sodium vegetable broth
Salt and pepper to taste
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.
There are currently no reviews for this recipe. Why don't you leave one of your own?
You must be logged in to leave a review. Log in here.