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
Yes