Ingredients:
1 large butternut squash, peeled and cubed
1 T coconut oil
1 T fresh thyme
1 T coconut oil
1 yellow onion, chopped
1 T curry powder -3 cups vegetable broth (or water)
1 cup coconut milk
pink Himalayan salt, to taste
fresh cracked pepper, to taste
Directions:
1) Preheat oven to 400 degrees.
2) Combine squash, 1 Tbsp coconut oil and thyme on a parchement lined baking
sheet. Bake in oven for 20 minutes.
3) Add oil to heated large pot, add onion and cook until translucent.
4) Next add roasted squash and remaining ingredients. Stir and cook until it comes to
a simmer. Turn heat down to low and cook another 10 minutes.
5) Remove from heat and pour into a high powered blender and puree until smooth.
6) Enjoy!