-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.