1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
3 medium cloves garlic, chopped
1 TBS chopped fresh ginger
1 tsp turmeric
1 tsp curry powder
3/4 cup vegetable stock
6 oz canned coconut milk
salt & white pepper to taste
Heat 1 TBS stock in the pan and sauté onions and garlic in stock over medium heat for about 5 minutes, stirring frequently, until translucent.
Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well.
Add the peeled and chopped butternut squash and stock, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
Place in blender and blend with coconut milk and blend until smooth.
Thin with a little stock if needed. Season to taste with salt and white pepper
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