- 2T olive oil
- 1 1/2 cup diced onion
- 1T minced fresh ginger
- 2 t turmeric
- 2 t ground cumin
- Sea salt or salt
- 1 1/2 pounds butternut squash peeled and cut in an inch cube. About 5 cups
- 4 1/2 cup vegetable broth
- 1 cinnamon stick
- 1 can coconut milk
- 2 t lime juicing
- 1/4 t maple syrup. Heat the olive oil in a large pot and add onion, turmeric, cumin, ginger and a pinch of salt for 3 minutes. Add the squash and 1/4 t salt and sauté for 30 seconds. Pour in 1/2 cup of broth to deglaze stirring to loosen any bits stuck to the pot. Cook till the liquid is reduce by half. Add remaining broth and cinnamon stick. Bring to a boil..decrease the heat and the coconut milk. Cover and simmer till the squash is tender, about 15 minutes.
Remove the cinnamon stick. Stir in the lime juice, maple syrup and 1/2 t of salt..let cool slightly.
Purée in the blender and add broth or water in case it's too thick.
Return to pot and heat up until just heated through
Serve like this or with parsley mint drizzle
