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Roasted ButterNut and Curry Soup

Esalen Cookbook by Charlie Cascio
  • minutes
  • Serves 6

INGREDIENTS

1

Butternut squash (about 3 pounds), large

3

stalks Celery

1 tsp

Coriander

1

Onion, medium size

3 cups

Coconut milk, light

3 cups

Vegetable stock

2 tbsp

Lemon juice, fresh squeezed

2 tbsp

Curry powder

2 tsp

Kosher salt

1 tsp

Turmeric

1 tbsp

Vegetable oil

1 tsp

Cumin