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Vegan Butternut Squash Soup with Crispy Brussels Sprouts and Ginger
FEED ME PHOEBE11Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. butternut squash
- olive oil
- sea salt
- 1/3 lb. brussels sprouts (halved and thinly sliced/shredded)
- 1 bunch scallions (cut into 1/2-inch pieces)
- 1 red onion (medium, thinly sliced)
- 2 garlic cloves (crushed)
- 1 Tbsp. fresh ginger root (minced)
- 1/2 tsp. red chili flakes
- 1 Tbsp. apple cider vinegar
- 14 oz. full fat coconut milk
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