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Thai-Spiced Butternut Squash Soup

Lisa Lin
  • 25 minutes
  • Serves 4

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