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Ingredients
- 1 large butternut squash
- 4 cups chicken broth (homemade preferred)
- 1 can coconut milk
- 1 tsp cinnamon
- 1/2 tsp cocoa powder
- 2-3 tsp salt (to taste)
Details
Adapted from weightevaporate.wordpress.com
Preparation
Step 1
First, cut the squash lengthwise and remove the seeds and pulp.
Brush with your favorite healthy fat, turn meat side down, and roast at 400 degrees for 45 minutes to an hour (until soft).
Use a spoon to scoop out the pulp and combine in a food processor with coconut milk. I do not have a fancy food processor, just the Magic Bullet, but that works fine in small batches. They key is to get enough liquid in there with the squash that the blade doesn’t get stuck. Oh, and this step is messy. Wear an apron and be prepared for squash in odd places.
Combine the squash and coconut milk mixture with the chicken stock and cook over medium heat until simmering. Cook down to desired consistency and season with cocoa, salt and cinnamon.
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