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Butternut Squash, Coconut & Turmeric Soup + Crispy Sage

Sophie Bourdon
  • minutes
  • Serves 5 to 6

INGREDIENTS

1

Butternut squash (halved, deseeded and cut into cubes (about 10 cups)), medium

3 cloves

Garlic

1

Onion, large

12

Sage, leaves

1 can

Coconut milk, full-fat

1/2 tsp

Paprika, smoked

1 tsp

Sea salt

1 tbsp

Turmeric, powder

1

knob Coconut oil

1/3 cup

Almonds, toasted

1 tsp

Cumin, ground

2 1/2 cups

Water