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
- 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.