|Photo: the café sucré farine|
· 1 tablespoon coconut oil, melted
· 1 large butternut squash, peeled and chopped in 2" pieces
· 2 tablespoons extra virgin olive oil
· 1 large onion, chopped
· 2 stalks celery, peeled, chopped (I recommend peeling to avoid strands in final product)
· 4 cloves garlic, chopped
· 1" piece fresh ginger, peeled, coarsely chopped
· 1 teaspoon crushed coriander seed
· 2 teaspoons sea salt
· 1 tablespoon mild curry powder
· 2 quarts home made bone broth or organic, gluten free stock
· 1 large sweet potato, peeled and chopped in 2" pieces
· 1 can coconut milk, we use Natural Value Organic Coconut Milk
1. Coat butternut squash with coconut oil and roast in a baking dish at 400˚F for about 30 minutes or until soft. Set aside.
2. Add extra virgin olive oil to a large stock pot. Heat on medium high until hot.
2. Add onions and celery and sauté until translucent.
3. Add garlic, ginger, coriander, salt, and curry powder and cook for two minutes.
4. Add broth and sweet potato. Bring to a boil and then reduce to a simmer.
5. Cook for 45 minutes or until all veggies are very tender.
6. Add coconut milk and cook for another two minutes.
7. Puree with a stick blender, food processor or regular blender until smooth and silky.