Sweet Curry Butternut Squash Soup with Cilantro Creme

Yield: 4 servings

• 1 sm-med sized organic butternut squash
• 1 sweet organic onion, diced
• 1 tsp grated fresh ginger
• 1 tsp fresh lemongrass, tender white portion only, finely minced
• 1 tbsp raw organic coconut oil
• 1½ tsp garam masala
• ½ tsp organic curry powder
• ¾ cup organic coconut milk
• 1 ¼ cup filtered water + 1/4½ cup
• 2 dried dates, soaked for 1 hour min

Method

Carefully cut squash length wise and remove seeds. Roast cut side down in 350 degree oven on parchment paper until fork tender, approx 45-60 mins. Remove from oven, set aside to cool. Lightly saute onions in pan with coconut oil, ginger, lemongrass, garam masala and curry, adding ¼ cup water once mixture is heated thru, simmer 1-2 mins and then remove from heat. Scoop squash into blender or food processor, add onion mixture, coconut water and dates and blend til smooth, adjusting consistency with additional water if required. Serve luke warm with Cilantro Lime creme or you may gently reheat, carefully, so as not to burn. Enjoy alongside a salad.