1 medium butternut squash cut into 1-inch cubes
2 cups vegetable broth
1 tsp salt
1 can of coconut milk
3-4 Tbsp canola oil
In a large saucepan add canola oil and Bittersweet Herb Farm Spices of India Seasoning. Cook for about 1-2 minutes. Add vegetable broth and salt. Stir well. Add cubed squash and bring to a boil. Cook until squash is very tender. Remove from heat and pour into a blender and blend until smooth. You can also use an immersion blender. Serve hot.
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