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Recipe: Thai Butternut Squash Coconut Soup

Heather Christo
  • minutes
  • Serves 8

INGREDIENTS

2 tbsp

coconut oil

1

large yellow onion, roughly chopped

1/2 tsp

crushed red pepper flakes

2 lb

butternut squash, peeled and diced

4 cups

chicken (or vegetable) broth

2 15 ounce cans

coconut milk (I used light coconut milk)

Kosher Salt