Butternut squash soup (vegan)
Recipe by Lisa McWilliams
Ingredients for 4-6 people
1 butternut squash
1 teaspoon of red curry paste
1 cup coconut milk
1 cup vegetable broth
Salt to taste
Pumpkin seeds (garnish-optional)
Prep. Time → 10 min
Cook Time → 70 min
80 min
·
Easy
Directions
1. 1. Roast Butternust Squash for an hour @ 400 degrees (remove skin and seeds after roasting)
2. Stick all ingredients into a blender and blend thoroughly
3. Finish heating on the stove
4. Optional - toast pumpkin seeds on the stove and garnish on top of soup.
January 11, 2016 15:51
Author The cooking school at Irwin Street
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