Butternut Squash- Serves about 3
2 tbsp ghee or high quality oil
1 medium butternut squash- peeled and cut into 1 inch chunks
1 medium sweet potato or 2 large carrots- peeled and chopped
1 large onion- diced
2 large garlic cloves- smashed
1 inch piece of fresh ginger- finely chopped
1 tsp cinnamon
½ tsp ground cloves
½ tsp turmeric
2 cups water
1 cup coconut milk
Salt and pepper to taste
Coriander or Parsley to garnish
Melt 1 tbsp ghee/oil in a large, deep sauté pan. Add squash sweet potato and onion. Saute, stirring frequently for about 8 minutes or until golden brown.
Reduce heat to low and add garlic; continue cooking about 10 minutes until vegetables turn a rich caramel color.
In a separate pot, add 1 tbsp ghee/oil, the ginger and the rest of the spices except turmeric. Sauté until fragrant.
Add vegetables, turmeric, 2 cups water and 1 cup coconut milk. Bring water to a boil and reduce the heat. Reduce to a simmer for about 10 minutes, partially covered, until squash is tender.
Puree in a blender or food processor until smooth.
Return to pot and pour in enough coconut milk so the texture is smooth, rich and hearty. Add salt and pepper to taste and garnish to serve.