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