INGREDIENTS
1
Butternut Squash (Medium to Large)
3
Medium Carrots
1 tbsp
Olive Oil
Sprinkle Salt
Sprinkle Black Pepper
1/2 tsp
Dried Thyme
1/2 tsp
Dried Basil
1
Onion (Chopped)
1 tsp
Crushed Garlic
1 tbsp
Olive Oil
1/2 tsp
Cumin
1/8 tsp
Paprika
1
14oz/400ml Can Coconut Cream
1 tbsp
Soy Sauce*
1 cup
Vegetable Stock/Broth
Salt and Pepper
Chives
Black Pepper