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Curried Butternut Squash Soup

Tiffany Bendayan
  • 20 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash

2 cloves

Garlic

1 tsp

Ginger, fresh

1

Onion, large

1 cup

Squash, seeds

1 14.5 ounce can

Coconut milk

4 cups

Vegetable stock

1/2 tsp

Cinnamon

2 tsp

Curry powder

2

Salt pepper

4 tsp

Olive oil

1 tsp

Cumin