6 C beef or chicken stock (preferably homemade or organic store-bought stock)
1/2 C coconut milk
1/2 C coconut oil
1 T curry powder
2 t sea salt
Combine all ingredients in large pan and blend with a hand blender. (If you don't have a hand blender, blend the butternut squash with a cup or two of the beef stock in a blender before adding it to the pan.) On a stove top, heat the ingredients on medium heat until desired eating temperature is reached.
Butternut Squash Baking Instructions
As Butternut Squash can be rather challenging and time consuming to peel and cut when raw, it's easiest to simply bake the squash whole and then peel and remove the seeds after it has cooled enough to be handled. To bake the squash, first wash the squash. Next, put it in a baking dish or a deep-sided baking pan. Poke the squash with a sharp knife three or four times in various places on the squash, make a small cut mark. This will help let steam escape as the squash bakes. Then, add 2-4 cups of water to the bottom of the pan (the amount of water depends on the size of your pan). You want approximately 1 inch of water. This helps to keep your squash moist. Bake the squash at 400 degrees for 1 - 2 hours, depending on the size of your squash (add more water if needed . When the squash pokes easily with a fork, it is done.