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Ingredients
US|METRIC
2 SERVINGS
- 3 cups butternut squash (chopped)
- 1 cup carrots (chopped)
- 2 Tbsp. coconut oil
- 1 1/2 Tbsp. yellow curry powder
- 2 Tbsp. dried chives
- 1 tsp. cumin
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 pinch black pepper
- 1/4 tsp. red pepper flakes (optional)
- 7 oz. light coconut milk
- 1 cup water (plus any extra so that the soup is your desired consistency.)
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