4 pounds of chopped butternut squash
2 yellow onions rough chop
1 garlic bulb chopped
3 Tbsp Italian herbs
1 tbsp cumin
1tsp nutmeg
1/2 cup olive oil
3-4 cups low sodium chicken stock
1 can light coconut milk
In a large bowl, mix the squash, onions, garlic with the olive oil a d herbs. Roast the pile in large pans for 45 minutes until a fork slides into the squash like buttah!!
In a blender, mix the caramelized squash and onion with the coconut milk and chicken stock. Voila!! Makes 4 large servings!!
