Creamy Ayurvedic Butternut Soup | FOOD MATTERS®

Ingredients

• 4 tbsp coconut oil
• 1 butternut squash, cubed into squares (yields about 3 cups cooked)
• 1 tbsp medium curry powder
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 2-inch piece of ginger, grated
• Salt & pepper to season
• 2 tsp ground turmeric
• 1/2 cup smooth peanut butter (or other nut butter)
• 2 cups vegetable stock
• 1 can coconut milk