Recipe is from a friend | Serves: 4 | Time: ~20 min.
Ingredients
1 tbsp curry powder
24 oz frozen cubed butternut #squash, thawed
2 cans light coconut milk
2 tsp ginger
1 tsp coconut aminos
Dash of salt
Dash of cayenne
1/4 cup lime juice
2 tbsp green onion (white and green parts)
1 serrano pepper, diced
1/2 cup peanuts
2 tbsp chopped cilantro
Instructions
Add the curry powder to a large soup pot and warm for 1 minute over low heat.
Add squash through cayenne. Bring to a simmer over medium heat for at least five minutes. Cover and cook on low for 10 minutes.
Add the lime, green onion, and serrano.
Ladle the soup out, and garnish with peanuts and cilantro.
Journal
Food & Drink
1 cold brew coffee
7 glasses of water
Egg white, spinach and salsa wrap
Leftovers
1 oat milk yoghurt
Crackers with peanut butter
Tonight's soup
White wine
Exercise
~5 miles of walking