Coconut Curry Butternut Squash Soup | Just A Pinch Recipes
Heat oven to 350°. Drizzle 1 Tbsp olive oil on butternut squash and sprinkle with 1 tsp salt. Place cut side down on cookie sheet. Roast until tender, about 45 minutes....
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Cooking tools:
- Blender
- Immersion blender
- Baking sheet
- Pot
- Ladle
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 1 medium butternut squash, split, seeds removed
- 2 tablespoon(s) olive oil, divided
- 2 teaspoon(s) salt, divided
- 1 cup(s) carrots, chopped
- 1 cup(s) onions, chopped
- 2 teaspoon(s) curry powder
- 1 teaspoon(s) garam masala
- 1 teaspoon(s) ground cumin
- 1 (14 oz) can(s) coconut milk
- 4 cup(s) vegetable (or chicken) broth
- sprig(s) fresh thyme, for garnish (optional)
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