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