INGREDIENTS
1
Medium butternut squash (peeled and seeded, (2- 2.5lbs))
3
Tbsps Coconut oil, (melted)
2 cups
White onion, (roughly chopped)
1 1/2
Tbsps Garlic, (diced)
4 cups
Sodium-reduced chicken broth ( (or veggie for vegan version))
1 tsp
Salt
2 1/2
Tsps Yellow curry powder
3/4 cup
Light coconut milk
Cilantro (for garnish)