Coconut Curry Butternut Squash Soup
Ingredients
- about 2 lb butternut squash (or substitute with acorn squash, delicata squash, pumpkin, etc.)
- 1 large onion, chopped
- 1 ripe tomato, chopped
- 1 small clove garlic, minced
- 2 cups vegetable stock
- 1 can coconut milk
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper (optional, or more, to taste)
- salt and pepper to taste
- 2-3 teaspoons fresh lemon juice
- 2-3 tablespoons vegetable oil
Instructions
Coconut Curry Butternut Squash Soup serves 6 original recipe by Not Eating Out In New York.
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