INGREDIENTS
1
butternut squash, cut in half lengthwise and seeds scooped out
3 tbsp
avocado oil or coconut oil
2
large onions, diced
2 tbsp
curry powder or Afghani spice blend
2 tbsp
lemon juice
6 cups
no-chicken or reduced-sodium chicken broth
1 tsp
salt
Freshly ground pepper
1 14 ounce can
light coconut milk
cilantro for garnish