Ingredients
1 butternut Squash cubed 1/2 cup white onion 3-4 cloves of garlic 1 tsp of better then bouillon paste, chicken flavor 1 tsp of coriander seeds (crushed) 1 tsp of cumin seeds 1 tsp of dry thyme 1 tsp of salt or to taste
1/4 tsp of tumeric 16 oz of homemade or low sodium chicken stock 2 tbsp of cocunut milk (full fat in can) (optional) Drizzle of heavy cream Garnishes (optional) Caramelized onions and mushrooms
Oil for cooking
Directions Roast the cubed butternut squash with a drizzle of olive and a sprinkle of salt in a 400 degree oven till tender and caramelized.
In a pot heat up a tbsp of butter or oil and toast the cumin seeds and crushed coriander. Add the onion and garlic and saute then add the roasted butternut sqaush and the rest of the spices. Pour over your chicken stock and cook till it comes to a simmer.
When soup is done blend it then return to the pot then add your coconut milk.
For garnishes carmalize some mushrooms and onions in a little of olive oil. Drizzle with heavy cream and pumpkin seeds and serve.
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