Here is my version, adapted from the original recipe linked above:
2 T. oil for sauteeing
1 large yellow onion, chopped
2 Tbsp. minced garlic
1 (13-15 oz) can coconut milk*
1/2 (1-15 oz) can coconut cream* (I used Trader Joe's extra thick & rich)
1 c. water
1 tsp. salt
1 large peeled, chopped butternut squash
3 T. (dairy free) butter flavored maple pancake/table syrup (can use pure if you have it)
pinch of ground ginger
pinch of curry powder
2.5 oz Oh Boy! Oberto brand bacon jerky [cured naturally], chopped OR cooked, crumbled bacon
*You could easily use 1 1/2 cans of either coconut cream or coconut milk, I just happened to have 1 can of each to work with.
1. Saute onion & garlic in oil in bottom of stock pot until onion is translucent. Either chop bacon jerky into bits or put in food processor and set it aside. (We did the food processor since our son needed very soft foods with his sore throat.)
2. Add all remaining ingredients & stir well, bringing to a boil.
3. Continue at a low boil/strong simmer until squash chunks are soft (cook past being fork-tender so that if you pierce them with a fork they split in half)
That's it- enjoy! We sure did!