Ripped Recipes - Winter Squash Curry Soup
Because what's fall time without winter squash? This recipe can be done with any kind of winter squash, go crazy!
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Ingredients
- 3 serving (serving = 1/3 cup) Thai Kitchen Coconut Milk
- 1 tsp Extra Virgin Olive Oil
- 2 serving (serving = 1 cup) Emeril's All Natural Organic Vegetable Stock
- 1 cup, cubes Acorn Winter Squash
- 1 medium (2-1/2" dia) Onions
- 3 cloves Garlic
- 1 tsp Red or Cayenne Pepper
- 1 tbsp Curry Powder
- 1 tsp Cinnamon
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