-Mince up 3 cloves of garlic and 3 TBS fresh ginger.

-Cut 1 butternut squash in half, then peel and de-seed it.

-Cut it into 1 inch chunks.

-Heat 3 TBS butter in a large Dutch oven over medium heat.

-Add the chopped garlic and ginger and cook, stirring, about 2 minutes.

-Add the following:

4 bay leaves

½ TBS crushed red pepper flakes

-Continue cooking for 1 minute more.

-Stir in the butternut squash along with the following:

1 tsp curry powder

½ tsp sea salt

-Cook for 10 minutes.

-Raise the heat to medium-high and add 2 cups chicken broth.

-Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.

-Add a 1-inch chunk of palm sugar or a TBS of honey and cook for 5 minutes.

-Add 1 fifteen-ounce can coconut milk and continue cooking for 10 minutes.

-Remove bay leaves from soup.

-Using an immersion blender or in batches using a blender, puree until smooth.