Butternut squash soup (vegan)

0 piace 0 commenti Ricetta di Lisa McWilliams

Ingredienti per 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 · Facile

Preparazione

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

Autore: The cooking school at Irwin Street