Curry Butternut Squash with Indian Corn



  • 3 butternut squash cubed

  • 4 garlic cloves in the peel

  • 1(32 oz) veggie broth

  • 2 cans (15 oz) Native forrest Coconut milk

  • 1 C cooked Indian corn

  • 1/2 bell pepper diced

  • 1 large shallot diced

  • 1 tsp cinnamon

  • 1 1/2tbsp fresh ginger

  • 2-3 tbsp yellow curry powder

  • 1/2 tbsp tumeric

  • 1/2 tsp cayenne pepper

  • salt/pepper

  • 2 tbsp coconut oil

  • fresh parsley (optional)

Preheat oven to 400 F and bake squash and garlic for 20- 30 min. Pull the garlic out after about 20 min, but keep cooking the squash till tender. Let cool, then pull apart squash and garlic from the peel, and place in food processor. In a large stock pot on medium low  add 2 tbsp coconut oil, and shallot, and garlic, simmer for few minutes. Add spices and bell pepper, cook another few minutes. Add broth and turn up the heat to medium high, fold in your butternut squash. Bring to a boil, cover with lid and turn down to low for 1 hr. You could also transfer to a crockpot on low for an 1 hr and half. To cook Indian corn, remove from cob and add to salted boiling water. Cover with lid,  cook on low for an 1 hour to 1 hour and ten minutes. Drain and then add to your soup. Season with salt and pepper, and top with fresh parsley if desired.