INGREDIENTS
2 tbsp
virgin coconut oil
300 gs
onion
3 cloves
garlic
1 tsp
celtic sea salt
3 tbsp
tomato paste
2 tbsp
lemongrass stems
2 tbsp
ginger
1 tsp
kaffir lime leaves
1/4 tsp
pepper flakes
1 2/5 ls
massel vegetable broth
7 cups
butternut squash
42 gs
firmly cilantro roots
2 tbsp
wheat-free tamari
13 1/2 ozs
full-fat coconut milk
1 tsp
lime juice
1 leaves
cilantro to serve