2 butternut squash pureed
1/2 red onion, chopped
2 garlic cloves, chopped
1 c full fat coconut milk
1 tsp kosher salt
1 tbsp curry powder
2 tbsp ghee
4 tbsp pumpkin seeds
1 lime juiced
cilantro to garnish
To make puree – pre heat oven to 350F. Cut squash in half and clean seeds out, turn cut side down in a baking tray and add 1/2 cup water. Bake for 30 – 40 mins, squash is cooked when fully soft in the centre. Cool for 20 mins and scrap the flesh out with a spoon.
To make curry powder toasted pumpkin seeds – heat ghee in a sauce pan and add pumpkin seeds, saute for 2 mins and then add curry powder, saute for 1 more min and remove from pan in a small bowl.
Sweat onions and garlic till translucent and add to a blender along with butternut squash puree and salt. Been on high speed until completely smooth.
Return to pot and bring to a simmer, add half of the lime juice and stir.
Add coconut milk and stir everything. Taste and adjust salt to your liking.
Garnish with cilantro and pumpkin seeds and serve hot.