2 tbsp Coconut oil
1/2 cup Yellow onion, chopped
4 cups Butternut squash, cubed, seeds reserved
1 cup Carrots, scrubbed, halved and cut 1/2″ thick
1/2 tsp Turmeric
1 tsp Coconut sugar
1/4 tsp Sea Salt
1/2 tsp Freshly ground pepper
2 tsp Fresh grated ginger
3 cups Water
15 oz can Full fat coconut milk
1 Lime, cut in 8 wedges
1 cup Toasted butternut squash seeds **
Heat coconut oil in medium sauce pan over medium heat. Add onion and sauté for about 3 minutes until coated and beginning to soften. Add butternut squash and sauté with onion and oil for about 3-5 minutes until squash begins to slightly brown. Add turmeric, ginger, sugar, salt, pepper and water. Cook for about 10-15 minutes until squash begins to soften. Add carrots and continue to cook until carrots soften, about 5-7 minutes. Stir in coconut milk and cook for another 2-3 minutes. Remove from heat.
Using an immersion blender, blender or food processor, puree entire pan in batches as needed.
Serve with a lime wedge and 1 tbsp toasted butternut squash seeds.
**Toasted Butternut squash seeds
Preheat oven to 350 degrees Fahrenheit. Remove seeds from squash and place on a baking sheet to dry. Drizzle with 1-2 tsp avocado oil and coat evenly. Bake for 15-20 minutes. Remove from oven and salt to taste.