Cardamom Scented Butternut Squash Soup - Robert Sinskey Vineyards & Wilding Farm
Indulge in a silky, cardamom-scented butternut squash soup made with coconut milk for a delicious vegan treat! Serves 6-8.
Ingredients
- 4 cardamom pods
- 2 tablespoons expeller pressed vegetable oil
- 1 small onion, coarsely chopped
- 1 teaspoon honey
- ½ teaspoon chili flakes
- Kosher Salt
- 2 pound butternut squash, halved, peeled, seeded and cut into 1” chunks, about 4 cups
- 1 can (13.5 fluid ounce) unsweetened coconut milk
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