INGREDIENTS
4 cups
Butternut squash
2 tbsp
Cilantro, fresh leaves
4 cloves
Garlic
1 tsp
Ginger, fresh
1
Onion, medium
1 tsp
Thyme, dried
1 14 ounce can
Coconut milk
1 cup
Vegetable broth
1/4 tsp
Cayenne pepper
2 tbsp
Curry powder
1/2 tsp
Paprika
1 tsp
Sea salt
1 tbsp
Coconut oil