INGREDIENTS
4 cups
butternut squash
3 dashes
cinnamon and salt to season butternut squash
1 tbsp
coconut oil
1 large
apple
1/2 large
onion
1/2 tsp
curry powder
3 1/2 cups
vegetable broth
1/2 cup
milk
1 tsp
salt
1 serving
optional: cream and pumpkin seeds