INGREDIENTS
8 cloves
Garlic, roasted or raw
3
sprigs Rosemary, fresh
1/2 tsp
Thyme
1
Yellow onion, large
4 cups
Chicken or vegetable broth
2 cans
Coconut milk, canned
1
Black pepper
3 tsp
Chili powder
1 1/2 tsp
Cinnamon
2
Cinnamon sticks
3/4 tsp
Nutmeg
1
Sea salt
2 tbsp
Ghee
24 ounces butternut squash cubes (steamed or microwaved until fork tender)