Hi! I’m Tawnie. I’m a public service lawyer, yogi, wanderluster, plant-based foodie & content creator. I love sharing all of my adventures and the most delicious & nutritious recipes possible to help encourage others to live their healthiest, happiest lives!
2 medium shallots
2 cloves or 1 Tbsp garlic
6 cups butternut squash (1 small squash)
1 1/2 Tbsp curry powder
1/4 tsp black pepper
1 14-ounce can light coconut milk
2 cups vegetable broth (plus extra for sauté)
1/2-1 tsp red pepper flakes
Vegan sour cream or full-fat coconut milk
1. Before cooking, dice shallots, chop garlic & peel and chop squash.
2. Heat a large pot over medium heat; add veggie broth, shallots & garlic & saute (2 mins). Add butternut squash & season with curry powder, pepper, ground cinnamon & turmeric; stir to coat. Cover pit & cook, stirring occasionally (4mins).
3. Add coconut milk, vegetable broth, coconut sugar & red pepper flakes. Bring to low boil over medium heat, reduce heat to low, cover & simmer (app’s 15 minutes/until butternut squash is fork tender).
4. Transfer to a blender & purée on high until creamy & smooth. Once done, plate bowls of soup & garnish with pumpkin seeds, cilantro, rice, full-fat coconut milk or vegan sour cream and ENJOY!
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