Ingredients
2 Tablespoons Oil
1 large Onion, chopped
3 Garlic cloves, peeled and crushed
3 teaspoons freshly grated Ginger
2 teaspoons ground Cinnamon
1 teaspoon ground Coriander
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Nutmeg
2 Tablespoons Brown Sugar
1 1/2 lb Butternut Squash, peeled and sliced into chunks
3 cups Vegetable (or chicken) stock
1 can Coconut Milk
1-2 fresh Thai red chili, chopped*
Salt and pepper, to taste
Shredded Coconut, for garnish
*Depends on the heat level you prefer. One should be fine as a bird's eye chili (Thai chili) is truly hot but you can up the spice level if you like or to make a mild soup, de-seed the chili first.
Procedure
Heat the oil in a large sauce pan over low heat. Add the onion, garlic and ginger and cook just until aromatic. Add the rest of the spices and the sugar. Give a quick stir and then add the butternut squash. Cook for 2-3 minutes until the butternut squash is fully coated by the spices.
Pour in the vegetable stock and bring to a boil. Lower the heat and simmer until the vegetables are tender. Remove from the heat and allow to cool down for a few minutes.
Transfer the mixture to a blender or food processor and puree until smooth. Return to the saucepan and reheat on low to medium heat. Pour in the coconut cream and let boil and then simmer for about 3-5 minutes. Add the chopped chili and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
Ladle into bowls and garnish with some shredded coconut on top!
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