Yield: 4 servings
1 sm-med sized organic butternut squash
1 sweet organic onion, diced
1 tsp grated fresh ginger
1 tsp fresh lemongrass, tender white portion only, finely minced
1 tbsp raw organic coconut oil
1/2 tsp garam masala
1/2 tsp organic curry powder
3/4 cup organic coconut milk
1 1/4 cup filtered water + 1/4 cup
2 dried dates, soaked for 1 hour min
Method
Carefully cut squash length wise and remove seeds.  Roast cut side down in 350 degree oven on parchment paper until fork tender, approx 45-60 mins.  Remove from oven, set aside to cool.  Lightly saute onions in pan with coconut oil, ginger, lemongrass, garam masala and curry, adding 1/4 cup water once mixture is heated thru, simmer 1-2 mins and then remove from heat. Scoop squash into blender or food processor, add onion mixture, coconut water and dates and blend til smooth, adjusting consistency with additional water if required.  Serve luke warm with Cilantro Lime creme or you may gently reheat, carefully, so as not to burn.  Enjoy alongside a salad.

Cilantro Lime Creme
Yield: 3/4 cup approx
1/2 cup organic Brazil nuts, soaked 2 hours min
6 tbsp organic cilantro, roughly chopped
juice of one organic lime
1 tbsp raw organic coconut oil
1/2 cup water
1/4 tsp fine Himilayan salt
Method
Place all ingredients in a high speed blender and combine until creamy.  Drizzle over soup.

Because this isn’t a raw soup, be sure to serve it with a salad to provide your dose of enzymes and living energy for this meal.

– WeDharma Special Contributor Megan Kuczynski