1 Med Butternut Squash-peeled, deseeded and cubed
1 medium onion- cut roughly
1-2 teaspoons salt
1-1.5 Tbsp Yellow Curry Powder
1-2 Tea Turmeric Powder
1 Can full fat coconut milk-shake vigorously before opening to blend
Prepare squash and onion and put in a pot, cover with water, do not use more water than necessary to cover squash. Bring to a boil and allow to simmer until the squash is soft when pricked with a fork. Turn off stove. Add to this the salt, curry powder, Turmeric, and can of coconut milk. Blend thoroughly with an immersion blender or in a standup blender. Reheat and serve.
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