INGREDIENTS
1 1/2 tbsp
refined coconut oil
1 large
onion
1/4 cup
curry paste
1 piece
ginger
4 cloves
garlic cloves
4 cups
vegetable broth
4 1/2 cups
butternut squash
13 1/2 oz
full-fat coconut milk
1/4 cup
almond butter
1 tbsp
tamari
1 tbsp
agave nectar
1 tsp
kosher salt
3 tsp
lime juice
1/2 cup
cilantro
1 serving
coconut yogurt