- 1 onion
- 1 butternut squash
- pinch each of:
- ginger
- turmeric
- cumin
- sugar
- 2 cups vegetable broth
- 1/2 cup condensed milk
- Reserve butternut seeds
Directions:
Bake squash, split, 1/2 hour.
Reserve seeds and bake until toasted brown. (salt optional)
Remove skins from squash.
Saute onion and spices.
Mash squash and add spices to squash.
Cook 20 minutes, low heat.
Add 2 cups vegetable broth.
Puree with wand.
Add condensed milk
Garnish with seeds on top.