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Thai Butternut Squash Soup

Erika Bragdon
  • 50 minutes
  • Serves 8

INGREDIENTS

1

Butternut squash (about 2.5 lb) peeled, seeded, and cut into 3/4 inch chunks

3

Carrots

2

Celery stalks

1

Cilantro

2 tsp

Ginger, ground

1/2

Onion

3

Sweet potatoes, medium sized

1/2 tsp

Thyme, dried

3 cups

Chicken broth

1 13.5 ounce can

Coconut milk, full fat

1 tbsp

Curry powder

2 tsp

Paprika

1

Salt and pepper

1 tbsp

Olive oil