·1 large butternut squash, peeled and roughly chopped (seeds removed)
·1 carrot, roughly chopped
·1 tablespoon extra virgin olive oil
·1 shallot, chopped
·1 and 1/2 teaspoons minced garlic
·2 teaspoons turmeric powder
·1 and 1/2 cups vegetable stock
·1/2 teaspoon pink Himalayan salt, or more to taste
·1/4 cup unsweetened coconut milk
·1/4 teaspoon cayenne
·1/4 teaspoon ginger
·1/4 teaspoon cumin
In a large pan over medium-high heat, sauté the shallot and minced garlic in olive oil for about 3 minutes. Add the chopped squash and carrot, then cover and cook for another 3 minutes. Add in the vegetable stock. coconut milk, salt and spices, then turn down the heat and simmer for 15 minutes, or until squash has softened. Blend in a high-speed blender until smooth. Transfer to serving bowls, then sprinkle with cracked pepper and top with something crunchy of your choice like baked and seasoned chickpeas, crispy garlic, crispy onions, or croutons and a sprinkle of dried herbs for garnish. Enjoy!
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