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Roasted Butternut Squash Soup with Coconut Milk

London
  • 75 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash, large

1

Cilantro

3 cloves

Garlic

1 1/4 tsp

Ginger

3/4 cup

Onion

1

15- oz. can Coconut milk, full-fat

1 cup

Vegetable broth

1 pinch

Cayenne pepper

1/4 tsp

Cinnamon

1 pinch

Salt

3/4 tsp

Salt

3 tbsp

Olive oil