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Butternut Squash Soup Recipe With Roasted Vegetables and Coconut Milk

Ashley Solberg
  • 70 minutes
  • Serves

INGREDIENTS

1

Butternut Squash

4 cups

Vegetable Stock

2 cloves

Garlic

3

Carrots, Peeled

1/3

Yellow Onion

1/4 tbsp

Nutmeg

1/2 tbsp

Ground Ginger

2 pinches

Salt

1 pinch

Pepper

3 tbsp

Olive Oil

1/4 cup

Coconut Milk

1/2 cup

Shredded Coconut

1/4 cup

Pine Nuts

1/4 cup

Pumpkin Seeds or Butternut Squash Seeds

1

Loaf Homemade Croutons With Bread Of Choice (Optional)