Preheat oven to 350°
Cut squash in half lengthwise and scoop out seeds, peel and cut into chunks. Place water and squash in a large pot and bring to a boil. Reduce heat and simmer for 10 minutes or until squash is tender. Remove from heat. Set squash and water aside to cool. [Do NOT Strain] 1 Butternut Squash, 4 cups Water
Heat oil in a medium skillet to medium-high heat. Saute onions and garlic until golden.
1 cup Sweet Onion, 1 clove Garlic, 2 tbsp Walnut Oil
Stir in curry powder, ginger, sea salt & pepper to garlic mixture. Simmer on low for 2-3 minutes.
1 tbsp Fresh Ginger [about 2"], Sea Salt, Fresh Ground Black Pepper, 1 tsp Curry Powder
Add onion/garlic mixture and chicken broth to squash.
Once cooled, puree all contents in a food processor or blender.
1 cup Low Sodium Chicken Broth
