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Curried Butternut Squash Soup

Minimalist Baker
  • 30 minutes
  • Serves 4

INGREDIENTS

6 cups

Butternut squash

2 cloves

Garlic

2

Shallots, thinly diced (~40 g)

1

(414 ml) can Coconut milk, light

1

Coconut milk, Full-fat

2 cups

Vegetable broth

1

Chili garlic paste

2 tbsp

Maple syrup

1/4 tsp

Cinnamon, ground

1 1/2 tbsp

Curry powder

1 pinch

Sea salt + black pepper

1 tbsp

Coconut or grape seed oil

1

Pumpkin seeds, Toasted

2 people Recommend This Recipe