A comforting Butternut Masala recipe featuring roasted butternut squash, sweet potato, onion, and carrot, blended with tomato paste, chicken bone broth, and coconut milk, then seasoned with cashew butter masala. Perfect for a warm meal.
1. Set oven to 400F.
2. Chop your vegetables into smaller pieces, season with salt, pepper, and EVOO, and roast on high for 15 min.
3. Add EVOO to a pan, add tomato paste, and stir for 1 min.
4. Add partially cooked veggies, and sauce for 5 min on high, then add chicken broth and cook for 10-15min.
5. Add coconut milk, and blend with an immersion blender until smooth, and cook for another 5 min.
6. Add seasoning to your liking, and add a nice dollop of cashew butter masala.
7. Plate and enjoy with more garnish!
