INGREDIENTS
3 cups
Butternut squash flesh, cooked
1
Cilantro
3 cloves
Garlic
1 tbsp
Ginger
3
stalks Lemongrass
1
Lime (about 2 tablespoons), juice of
1
Onion (about 130g), small
1
Scallions
2
Thai chiles
1 cup
Soy milk, plain
1
Coconut milk
4 cups
Vegetable broth
1 tsp
Salt
2 tbsp
Olive oil
1
Coconut, toasted
1
Pumpkin seeds, toasted