Directions

To Prep

1. Peel the butternut squash and cut into thin, bite sized pieces before letting them soak in 2 cups of water for 25 mins.

To Cook

1. In a pot, combine 1 cup of coconut milk with the palm sugar, sugar and Pandan leaves and cook on a low heat until the sugar has dissolved.
2. Once the sugar has fully dissolved, add the butternut squash pieces in to the pot and stir to make sure that all the pieces are submerged.
3. Let the mixture simmer for 5-10 mins or until the pieces have softened.
4. Add the cup of coconut cream and the teaspoon of salt into the pot and stir. Once the soup has begun to bubble, remove from the heat and serve.