Butternut Squash Soup

• 2 Tbs. butter
• 1 1/2 onion, chopped
• 1 1/2 Tbs. garlic, chopped
• 1 Tbs. ginger, minced
• 2 medium butternut squash, peeled and cubed
• 3 carrots, chopped
• 1/4 tsp. garam masala
• 1/2 tsp. cumin
• 1/8 tsp. cardamom
• 1/4 tsp. turmeric
• 1/4 tsp. red chili flakes
• 1 Tbs. salt
• 1 can coconut milk
• 1 Tbs. Tamari
• Fresh Cilantro for garnish

1. In a large sauce pan:
2. Melt butter.
3. Add onion, saute until translucent.
4. Stir in garlic and ginger.
5. Add 5 cups of water, squash, carrots, and spices.
6. Cover and simmer, 20 min.
7. Puree ingredients.
8. Salt and Pepper to taste.
9. Add 1/2 can coconut milk and tamari.
10. Garnish with cilantro

butter, onion, garlic, ginger, butternut squash, carrots, garam masala, cumin, cardamom, turmeric, red chili flakes, salt, coconut milk, tamari, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50103769 (may not work)