Ingredients
- about 2 lb butternut squash (or substitute with acorn squash, delicata squash, pumpkin, etc.)
1 large onion, chopped
1 ripe tomato, chopped
1 small clove garlic, minced
2 cups vegetable stock
1 can coconut milk
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional, or more, to taste)
salt and pepper to taste
2-3 teaspoons fresh lemon juice
2-3 tablespoons vegetable oil
Description
6 Servings
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