INGREDIENTS
1 1/2 lbs
butternut squash
10 ozs
carrots
4 ozs
yellow onion
1 serving
coarse sea salt
1 1/2 tbsps
ginger
1/2 oz
garlic
14 ozs
full fat coconut milk
1/2 cup
vegetable stock
1 1/4 lbs
butternut squash
1 serving
olive oil
1 serving
coarse sea salt
1 serving
ground cinnamon
1/4 cup
butternut squash
1/4 tsp
coarse sea salt
1 tsp
olive oil
1 serving
nutritional yeast