There’s nothing better than a bowl of creamy, warm squash soup on a chilly autumn day! Serve soup sautéed kale and brown rice for a balanced meal.
Ingredients
1 tablespoons
coconut oil
3 small
shallots
chopped
3
celery stalks
chopped
1 teaspoons
sea salt
3 teaspoons
curry powder
½ teaspoons
ground cumin
3 cups
cooked
butternut squash
4 cups
vegetable stock
(or chicken stock)
1 cans
coconut milk
