INGREDIENTS |
DIRECTIONS |
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3 Tbsp butter 1 yellow onion , chopped 4 garlic cloves , chopped 1Tbsp ginger , minced 3 lbs butternut squash , peeled , seeded , and cut into 1 ⁄ 2 ” pieces
4 cups chicken or vegetable stock
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½ fresh lime , juiced
1 ⁄ 4 tsp freshly grated nutmeg salt freshly ground black pepper , to taste
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1 . Melt butter in a 6 quart saucepan over medium-high heat . 2 . Add onion , sauté for 3 minutes . 3 . Add in garlic , ginger , bay leaf and cook for 1 minute . 4 . Add diced butternut squash , broth , thyme , and bay leaf . 5 . Bring to a simmer and cover . 6 . Reduce heat to medium . 7 . Cook until squash is very tender ( about 30 minutes ). |
8 . Discard thyme and bay leaf . 9 . Place hot mixture in Vitamix . 10 . Add coconut milk , curry powder , lime juice , nutmeg , and secure the lid . 11 . Select variable 1 , start your Vitamix and slowly increase to variable 10 . 12 . Blend for 35-45 seconds , season with salt , and pepper . |