1 organic canned pumpkin, 3.5 serving Sweet potato, cooked, baked in skin, without salt, 1 medium (2" dia, 5" long, raw) *sweet yellow onion, raw (1 medium onion), 1 serving Carrots, raw, 4 medium Coconut Oil, 1 tbsp *A Taste of Thai - Red Curry Paste, 1 tsp milk, coconut milk unsweetened, 1 cup Thia Lite Coconut milk, 5 serving (1 can) Butternut Squash, 2 cup, cubes 2 cloves garlic salt, pepper, and ginger spice to taste
saute chopped onion in coconut oil. Add chopped garlic cloves. Add 1 tsp curry paste. Peel and chop sweet potato, add sweet potato, Peel and chop carrots, add carrots, add 2 cups of cubed butternut squash. Cover with water. Cook on medium high (cover) about 40 minutes until veggies are soft.Remove from burner. Puree' veggies with a handheld blender. Add canned pumpkin, add 1 cup of coconut milk (unsweetened). Continue pureeing. Replace on burner and add thai lite coconut milk (one can). Stir. Cook for 10 more minutes on low to medium. Add spices as necessary. I also added 1 tbsp of stevia to add a little sweetness. You can choose to omit. Serve!