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Curried Butternut Squash Soup

Rick Martinez
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Butternut squash (about 3 pounds), large

1/3 cup

Cilantro

1

Fresno chile

4

Garlic cloves

1

Onion, small

2 tsp

Orange, zest

1 1/2 cups

Coconut milk

1

Kosher salt

3 tbsp

Vadouvan or curry powder

5/16 cup

Coconut oil, virgin

1/4 cup

Coconut flakes, unsweetened

1/4 cup

Pumpkin seeds