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Curried Butternut Squash Broccoli Cheddar and Goat Cheese Soup

Tieghan, Half Baked Harvest
  • 75 minutes
  • Serves

INGREDIENTS

4 cups

Broccoli florets, fresh or frozen

3 cups

Butternut squash

1

Cilantro, fresh

1 clove

Garlic

1 tsp

Ginger, fresh

1

Onion, small

4 cups

Chicken or vegetable broth

1 1 ounce can

Coconut milk

1 tbsp

Thai red curry paste

1 tsp

Cayenne pepper

1 tbsp

Curry powder

1/4 tsp

Pepper

1/4 tsp

Salt

2 tbsp

Coconut oil

2 cups

Cheddar cheese, sharp

2 oz

Goat cheese