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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.