Butternut squash soup (vegan)

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Inhaltsstoffe für 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)

80 min · Einfach

Zubereitung

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

Autor The cooking school at Irwin Street