Warming, satisfying and creamy!
4 cup butternut squash, peeled, seeded, diced
2 cup coconut milk, water and meat of young coconut(s) pureed
4 dates, pitted
1 large, ripe banana
1 teaspoon
curry (yellow is best)
¼ teaspoon allspice, dry ginger, cinnamon, cayenne (or) red chile flakes, (aprox-to your taste)
1 sprinkle salt (celtic or himalayan), to taste
Place diced squash in warm water (under 120 F) to pre-heat. This will also soften it a bit
Blend in Vita-Mixer (or other strong blender)
banana
coconut milk (warmed to touch in double boiler type pan)
dates
spices (vary them to your liking- pumkin pie spice, thai blend spice)
Drain
Squash retaining soaking water
Add
Warmed squash and blend until creamy adding a little bit of warm soaking water as needed to keep blending
Serve
in pre-warmed bowls with a sprinkle of finely chopped walnuts or pecans for garnish, if desired
Enjoy!
