HERE’S MY RECIPE TOO
me and my mom made up this recipe, then i made it basically the same way only a little bit different.
- either one butternut squash or like two containers of precut butternut squash at trader joes. if you can get it, you want the latter.
- one onion
- 2 cloves garlic
- a bunch of ginger
- a pretty big thing of vegetable stock, or like two cans of it
- chili powder
- heavy cream
- coconut flakes for garnish (theoretically optional, but you want them trust me. another garnish option is pecans but go with the coconut)
roast that squash! half an hour on 350 degrees should do it.
saute onion with garlic and ginger
add squash, cook for a while.
add broth, emersion blend that shit! then add a bunch of cream
cook for a while on low, then eat it! garnish with cream and toasted coconut.