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Roasted Butternut Squash Soup with Coconut Milk

The Partial Ingredients
  • 115 minutes
  • Serves 3

INGREDIENTS

5

Arbol chilies, toasted and ground

1

Butternut squash, large

1

Cilantro

2 tsp

Coriander

4 cloves

Garlic

2 tsp

Ginger, ground

1

Yellow onion

3 cups

Chicken stock

15 oz

Coconut milk

1

Coconut milk reserved

3

servings Rice

1/2 tsp

Anise

2 tsp

Cardamom

1/2 tsp

Cinnamon

1/2 tsp

Cloves

1 tbsp

Madras curry powder

1/2 tsp

Nutmeg

1 tsp

Paprika

1

Salt and pepper

2 tbsp

Thai red chili paste

2 tsp

Turmeric

2 tbsp

Vegetable oil

2 tsp

Cumin

2 tbsp

Butter