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Thai Curry Butternut Squash Soup

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

4 cups

butternut squash

14 oz

canned coconut milk

1/2 cup

cilantro

3 tbsp

coconut oil

4

garlic cloves

1 tsp

ginger

1

juice of lime

1/4 tsp

pepper

2 tbsp

red curry paste

1/3 cup

roasted peanuts

1/4 tsp

salt

1

sweet onion

3 cups

vegetable stock