Estevan: 306-421-9991 / Windthorst: 306-224-0012 drwendy@drdavisnd.ca

INGREDIENTS

4 cups of butternut squash 

2 cups of carrots cut in pieces

1 onion cut in pieces

1/2 can of canned coconut milk 398 ml

6 cups of chicken broth

1 tablespoon curry powder

1 tablespoon of grated fresh ginger

Salt and pepper to taste

1 tablespoon of coconut oil

PREPARATION

  • Sauté the onion in the coconut oil
  • Add all the ingredients in a big pan (squash, carrots, spices, broth) except the coconut milk.
  • Bring to a boil then reduce heat and let simmer for approx 30 minutes.
  • Once the veggies are soft, put the mix in a blender/food processor and add coconut milk.
  • Season to taste.