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Vegan Curried Butternut Squash and Quinoa Soup

The Blender Girl
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 1/2 lb

Butternut squash

1 tbsp

Garlic

2 cups

Yellow onion

6 cups

Vegetable broth

1 cup

Quinoa, raw

1

Black pepper, Freshly ground

1 pinch

Cayenne pepper

1 tsp

Celtic sea salt

1 1/2 tbsp

Curry powder, yellow

2 tbsp

Olive oil, extra-virgin

1/2 tbsp

Cumin, ground

1/4 cup

Pistachios, roasted unsalted

1/2 cup

Yogurt, vegan