INGREDIENTS
4 servings
bell pepper
1
butternut squash
4 servings
butternut squash
4 servings
butternut squash
1 tsp
curry powder
1 tsp
ginger
4 servings
kosher salt
1
leek
1 tbsp
olive oil
4 servings
bell pepper
12 ozs
silken tofu
4 cups
vegetable stock