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Curried Roasted Butternut Squash Soup

Deryn Macey
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

4 cups

Butternut squash, roasted

2 1/2 cups

Carrots

4 cloves

Garlic

1 tbsp

Ginger, fresh

1

White onion

1 cup

Coconut milk, light or full-fat

3 tbsp

Red curry paste

3 cups

Vegetable broth

2 tbsp

Lime juice, fresh

1 tbsp

Brown or coconut sugar

1

Salt and pepper

1 tsp

Sea salt