roasted squash or pumpkin seeds and fresh cilantrofor serving (optional)
In a large pot, saute the ginger (2 tablespoon) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes).
Add the stock (2 cups), bring to a boil.
Add the cooked butternut squash.
Stir in the can of coconut milk.
Season with salt, pepper, and turmeric (1 teaspoon).
Use an immersion blender to blend to a smooth puree (alternatively, you can use a standing blender in batches). Taste and adjust seasonings as needed.
Serve topped with roasted seeds and/or fresh cilantro, if desired.
To cook the butternut squash, place it whole in your slow cooker for 3 hours on high or 6 hours on low. Remove, let cool, halve, deseed, and remove flesh from peel. Or, halve it and roast it in your oven at 425 degrees for 45 minutes to an hour, then remove the seeds and remove the flesh from the peel.
Freeze in an airtight container for up to 6 months.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.