Ingredients:
- 1 medium butternut squash peeled and deseeded cut into smaller chunks
- 1 white onion, peeled and quartered
- 2 garlic cloves peeled
- Extra virgin olive oil
- 1/4 tsp ground ginger
- 2 tsp ground turmeric
- 3 tsp desiccated coconut
- Pinch chili powder or flakes (adjust to your preference of how hot you want this!)
- Juice of 1 lime
- 1 tsp good quality soy sauce (or tamari or coconut aminos for gluten-free version)
- 2 tsp unsweetened smooth peanut butter
- Generous pinch of sea salt and black pepper
- 2 x Bimuno sachets
- 500ml organic chicken bone broth (or vegetable broth for plant-based alternative)
To top
- Couple of sprigs fresh coriander
- Roasted peanuts and/or toasted coconut chips (unsalted and unsweetened)
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Method:
Line a large baking tray with parchment paper.
- Peel the butternut squash and remove the seeds. Cut into smaller chunks and lay on the baking tray.
- Peel and quarter the onion and peel the garlic cloves and also add to the tray.
- Drizzle generously with olive oil and bake for 35 mins.
- Transfer to a high-speed blender and add the ginger, turmeric, coconut, chilli, lime juice, soy sauce or tamari, peanut butter, seasoning, Bimuno sachets and bone broth.
- Start the blender on low and build up speed until you get a smooth consistency.
- Pour into a medium-large saucepan and gently heat further if you need.
- Transfer to bowls and top with fresh coriander, roasted peanuts and coconut chips.
- Enjoy!