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1 butternut squash (sold already diced and bagged in many produced departments.)
1 large onion
1 ripe tomato
1 clove garlic
1 can vegetable stock
1 can coconut milk
1-2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional, or more, to taste)
salt and pepper to taste
2-3 teaspoons fresh lemon juice
2-3 tablespoons olive oil
If you use pre-diced squash – toss squash with olive oil and roast at 400 until tender (15 min or so).
If you use a whole squash, spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes. Flip over and let cool. Once cool enough to handle, scoop out all the flesh.
Add the other ingredients to the blender and blend on high for about 90 seconds or until blended to a smooth consistency. If you have a Blendtec blender, use the “Soups” button. Add squash and hit pulse until desired consistency. If needed heat before serving.
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1st Keep
 pallen812
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