2-3lb.butternut squashroasted (see directions below)
2tspscurry powder
1tspsalt
1/2tspground cumin
1/4tspcayenne pepper
1/2cupcoconut milk
2Tbsphoney
sour creamcilantro and pistachios for garnish, if desired
Instructions
Cut squash in half and remove seeds.
Bake in 350 oven for about an hour or until meat is fork tender.
Scoop out meat and place in a bowl.
Melt butter in a pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned,
Add inchicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat. Add in coconut milk and honey into squash mixture.
Put squash mixture into a high powered blender, no more than half full. Cover and hold down the lid down.
Pulse a few times for desired consistency. Do in batches
Garnish with sour cream, cilantro and pistachios if desired
Notes
If you don't have an high powered blender . You can use an immersion blender to blend the soup or a regular blender. If using a regular blender I recommend letting the soup cool a while and then puree the soup in 2-3 batches, not overfilling the blender. Then also be sure to slightly tent the cap of the blender lid so that the extra steam can escape or else you will have a big mess!Dairy Free:The recipe does use butter so technically it is not dairy free. If you need it to be dairy free, substitute olive oil or a dairy free butter substitute. Also, don't garnish with sour cream.