1. Heat oil and butter in a pot over medium heat, add onion and garlic. Cook until onion begins to caramelize. 2. Add squash, carrot, ginger and cover with water. (and salt). 3. Add the turmeric, cumin, cinnamon, and clove. 4. Cover and cook over medium-low heat for 1 hr or until squash is tender and softened all the way through. 5. Then Puree in a blender with 1 cup coconut cream. 6. Serve Hot or Chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
