2 cloves garlic, minced
1/2 tsp. cumin
1 1/2 tsp. garam masala
1 tbsp. Epicure's Mango Curry Dip Mix
1 c. coconut milk
4-6 c. chicken broth (use 1 c. water + 1 1/2 tsp. Epicure's Chicken Bouillon)
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
1 c. whipping cream
Epicure's Chili Garlic Sea Salt, to taste
Heat a bit of oil in a large pot, and sauté onions till they are soft. Add garlic and spices and cook for 1-2 minutes. Add coconut milk and chicken broth, and add chopped squash and sweet potato. Bring to a boil and then simmer until vegetables are soft. Stir in whipping cream. Purée before serving, and season with salt if necessary. Fresh cilantro is also nice on top as a garnish.
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