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Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 6

INGREDIENTS

1 cloves

garlic

2 tbsp

coconut oil

1

red bell pepper

4 cups

butternut squash

1 tsp

curry powder

1 tsp

smoked paprika

1/2 tsp

cumin

1/2 tsp

cinnamon

1/2 tsp

cayenne pepper

1/2 tsp

fresh thyme

14 oz

canned coconut milk

2 cups

broth

1 serving

salt and pepper

4 oz

goat cheese

1 serving

cilantro

1 serving

pomegranate arils

1/2 cup

canned coconut milk

1 tbsp

fresh ginger