1 Tb oil
1 onion peeled and diced
3 garlic cloves peeled and diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground nutmeg
1 butternut squash peeled and chopped
500 ml (2 cups) vegetable stock or water
1 Tb curry powder
180 ml (3/4 cup) coconut milk + more for serving
salt to taste
red chili pepper
roasted pumpkin seeds
In a large pan heat oil, add onion, garlic, cumin, coriander, nutmeg and sauté for a few minutes until tender and fragrant. Add butternut squash and curry powder. Let boil and reduce heat. Cook until butternut is tender - about 20 minutes.Adjust salt, if necessary. Transfer everything to a blender, add coconut milk and blend everything until smooth.
Garnish with sliced chili, pumpkin seeds, coriander and splashes of coconut milk.