- 1 tablespoon avocado oil or fat of choice
- 1 onion, roughly chopped
- 4 cloves garlic, chopped
- 1-inch knob ginger, chopped
- 1 Serrano pepper, chopped (remove ribs if you don’t want this to be too spicy)
- 2 teaspoons curry powder
- 2 teaspoons coriander powder
- 1 teaspoon paprika
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black peppercorns
- 5 cups chicken stock
- 3 large carrots, roughly chopped
- 1 medium butternut squash (approx. 2 ½ pounds), peeled, seeded and cubed
- raisins, garnish
- Heat oil in a dutch oven or soup pot over medium heat. Add onions and pinch of salt.
- After about 10 minutes or once the onions turn soft and translucent, add garlic, ginger and serrano pepper.
- After a couple minutes add the spices and let them bloom.
- Add the stock, carrots, butternut squash. Cover and cook for 30 minutes, or until the vegetables are soft.
- Puree with an immersion blender or in batches in a food processor or blender.
- Garnish with raisins and serve.
If you are okay using a microwave, you can stab the butternut squash with a fork in several places and microwave it for 5 minutes to make it easier to peel and cube.
Adjust the amount of stock/broth to your liking. This recipe will make for a thick soup.