Butternut Curry Soup | Just A Pinch Recipes
Bake the butternut squash at 400 degrees until it's tender, about an hour. Cut the squash down the middle, clean out seeds and toss. Scrape the squash out of the skin into a...
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Ingredients
- 1 medium butternut squash
- 1 can(s) coconut milk, unsweetened
- 4 cup(s) chicken broth
- 1 small piece of ginger peeled
- 1 teaspoon(s) curry powder
- 1/4 teaspoon(s) cayenne pepper
- 1 small chopped yellow onion
- 1 clove(s) minced clove garlic
- 1/2 cup(s) pistachio nuts, chopped
- 1 bunch(es) chopped green onion tops
- 2 tablespoon(s) olive oil
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