1. Heat oven to 350 F.
2. Drizzle olive oil with salt over squash.
3. Roast 30 - 45 minutes then remove and cut into cubes.
1. Drizzle olive oil In pot.
2. Add carrots and onion with 1 tsp salt, Sauté until tender.
3. Add milk, stock, spices, and squash.
4. Boil then reduce to a simmer for 20 - 30 minutes.
5. Blend in blender.
Originally Submitted
10/7/2016
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You can add this Curry Butternut Squash Coconut Soup recipe to your own private DesktopCookbook.
