2 tablespoons coconut oil (or regular olive oil)
2 medium butternut squashes, cut in half, seeds removed
2 large yellow onions, chopped
4 cloves garlic, sliced
2 inches fresh ginger, peeled and chopped
Juice of 1 lemon
Juice of 1 orange
4 tablespoons brown sugar
1 tablespoon cinnamon
2 tablespoons garam masala or curry powder
1 14 oz. can coconut milk
2 cups low sodium/no sodium vegetable broth
Salt and pepper to taste
Preheat oven to 350°F and lightly coat a large cookie sheet with olive oil. Lay butternut squash cut side down on cookie sheet. Bake for about 45 minutes to an hour until very tender. Let cool for a bit and peel skin off.
While butternut squash is roasting, in a large heavy bottomed pot heat up coconut oil at medium heat. Add in onions, garlic and ginger and sauté until onion turns translucent, about 8-10 min. Season with salt and pepper and cook for another 10 minutes while continuing to stir taking care not to burn. Add brown sugar, cinnamon and garam masala/curry powder and stir to coat. Add in coconut milk, veggie broth, citrus juices and butternut squash and stir to combine. Simmer for 15-20 minutes, then purée in a high power blender until very smooth. Adjust seasoning to taste.