INGREDIENTS

1 Tbsp. Olive Oil                                                         Salt & pepper to taste

7 c. butternut squash (peeled & cubed)                     1 1/2 Tbsp. curry powder                       

1 small onion     A pinch of nutmeg

3 cloves of garlic     1 Tbsp. maple syrup

2 c. chicken stock     1 Tsp. garlic Chili Paste

1 14oz. can of coconut Milk     1/2 Tsp. Cardimom

DIRECTIONS

1. Add olive oil to a large pot and put it over medium heat. Once hot,

add onion and garlic. Cook until onions are soft and translucent.

2. Add butternit squash, salt, pepper, and spices. Stir and cook covered for 5 minutes.

3. Add coconut milk, chicken broth, maple syrup, and garlic chili paste. Bring to a boil and then reduce heat to low, cover, and simmer until the butternut squash is fork tender.

4. Transfer the soup to a blender and purée until smooth. Return soup to the pot and adjust any seasoning. Serve with a drizzel of heavy cream and fresh cilantro.