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