2 medium butternut squash
2 large onions, chopped
1 tbsp. freshly grated ginger
1 can coconut milk
1 heaped tsp. turmeric
1 heaped tsp. cumin
1 tbsp. extra virgin olive oil
few dried chili flakes
1 heaped tsp. sugar
1 tbsp. kosher salt
peel the butternuts, dice them, and boil them until they are soft. Then, pour out about half of the water you used.
peel and dice onions and saute in a separate pan until browned. add spices and a little water to deglaze pan. mix, add coconut milk, and let simmer a little.
add this mixture to pot of squash and blend it, adding water if it's too thick, until you reach a consistency you like. add chili flakes.
serve with bread or croutons.
No comments:
Post a Comment