INGREDIENTS
1
Butternut squash (about 2 pound, medium
1
Carrots, large
1/2 cup
Celery, small rib
1
Cranberries, Dried
6 cloves
Garlic
1
inch Ginger
1
Granny smith apples, large
1
Red bell peppers, small
4
Sage, leaves
1
Thyme, leaf
2
White onions, small
3/4 cup
Coconut milk, thick
3 cups
Vegetable stock
2 1/2 tsp
Curry powder
1
Pepper
1
Salt
1
Sunflower seeds
Few teaspoons of coconut milk to drizzle or swirl