Chop the butternut squash and onions, and garlic and place into a medium pot. Add in the coconut milk, reserving â
c on the side for garnish. Add in the water, 3 sprigs of rosemary, cumin, turmeric, black pepper, salt, paprika, and chili flake, bring to a boil, reduce to a simmer, and cook about 30-40 minutes until the onions and squash are soft. Using a hand-held blender or a normal blender, remove the rosemary sprigs and blend the soup together until creamy. Adjust the seasoning (add more salt and pepper). Serve in a bowl with a swipe of coconut milk, a couple leaves of rosemary, and chopped pistachios. Enjoy.
