Today’s recipe is a simple healthy butternut squash soup. I toasted the pumpkin seeds in some salt + cinnamon and topped the soup with coconut milk + olive oil and lots and lots of black pepper. [recipe 6 of 100]
Ingredients:
1 medium butternut squash
2 tbsp minced ginger
3 garlic cloves minced
2 tbsp olive oil
2 tsp salt
1 tsp chilli flakes
4 cups vegetable broth
3/4 cup coconut milk
3 tbsp toasted pumpkin seeds for topping
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