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Thai Curried Butternut Squash Soup

Cookie and Kate
  • 40 minutes
  • Serves 6

INGREDIENTS

1

peeled seeded, and cut into small 2-inch pieces 2 pound butternut or kabocha squash

1 handful

Cilantro, fresh leaves

2 tsp

Coriander, ground

4

Garlic cloves

1

Yellow onion, medium

1/2 cup

Coconut milk, full fat

2 tbsp

Thai red curry paste

4 cups

Vegetable broth

1 tbsp

Lime juice, fresh

1

red pepper flakes (up to 1/4 teaspoon

1/4 tsp

Sea salt

2 tbsp

Coconut oil or olive oil

1/2 cup

Coconut flakes, large unsweetened

1 tsp

Cumin, ground