Make these delicious Assam-style coconut ladoos at home with this easy recipe that does not require condensed milk.
In a large pot, heat about 2 tablespoons of olive oil on medium heat. Add 1 large chopped onion, 1/2 teaspoon salt, and some freshly ground black pepper. Sauté for about 5-7 minutes.
Add 1 cubed butternut squash, and cook until it becomes soft for about 8-10 minutes. Stir occasionally.
Add 3 chopped garlic cloves, 1 tablespoon chopped fresh sage, 1/2 tablespoon minced fresh rosemary, and 1 teaspoon grated ginger. Cook for about a minute.
Add 3 cups of vegetable broth and bring to a boil. Cover and reduce heat. Cook for about 20-30 minutes.
Let the soup cool then blend it until smooth. If the soup is too thick add some more broth and blend. Adjust the taste and serve with garlic bread!