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Thai Curry and Coconut Butternut Squash Soup

How Does She
  • minutes
  • Serves

INGREDIENTS

1

Butternut squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3-4 cups), medium large

1

Cilantro

4

Garlic cloves

1

Yellow onion, medium

1/2 cup

Coconut milk

2 tbsp

Thai red curry paste

4 cups

Vegetable or chicken broth

1 tbsp

Lime juice, fresh

1/8 tsp

Red pepper flakes

1/4 tsp

Salt

2 tbsp

Coconut oil or olive oil

1 tsp

Cumin, ground

1

Blue cheese