Butternut Squash Soup
1. Preheat the oven to 375F
2. Marinate the butternut squash, shallots & garlic in the curry powder, salt, black pepper, salt and olive oil
3. Evenly spread the marinated squash on a sheet tray and roast at 375F for 20mins or until for tender
4. Combine the roasted butternut squash, coconut milk & vegetable stock in a blender and blend until smooth/creamy.
5. Taste for salt.
Directions
1. Preheat the oven to 375F
2. Marinate the butternut squash, shallots & garlic in the curry powder, salt, black pepper, salt and olive oil
3. Evenly spread the marinated squash on a sheet tray and roast at 375F for 20mins or until for tender
4. Combine the roasted butternut squash, coconut milk & vegetable stock in a blender and blend until smooth/creamy.
5. Taste for salt.
