5.0
(23)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Step 2
Cut the squash in half and place face down on the baking sheet. Bake for 25-35 minutes until the squash is tender.
Step 3
Add the avocado oil to a pot on medium-high heat.
Step 4
Once heated, add the onions and garlic and sauté for 2-3 minutes.
Step 5
Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
Step 6
Mix everything together then add the curry paste, curry powder, soy sauce vegetable broth and coconut milk and bring the soup to a light boil for 1-2 minutes.
Step 7
Reduce heat to low, then cover and let simmer for 10 minutes.
Step 8
Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
Step 9
Garnish with coconut milk, cilantro and sesame seeds.
Your folders

473 viewscookingclassy.com
5.0
(5)
35 minutes
Your folders

279 viewslovingitvegan.com
5.0
(1)
50 minutes
Your folders

388 viewscookieandkate.com
4.8
(98)
25 minutes
Your folders

52 viewschefdehome.com
20 minutes
Your folders

231 viewshostthetoast.com
4.9
(15)
35 minutes
Your folders

163 viewsrhubarbarians.com
5.0
(1)
25 minutes
Your folders

316 viewsallrecipes.com
5.0
(1)
30 minutes
Your folders

21 viewscurrytrail.in
5.0
(21)
20 minutes
Your folders

276 viewsmyrecipes.com
5.0
(1)
Your folders
83 viewsloveandlemons.com
Your folders

437 viewsgimmesomeoven.com
4.8
(273)
30 minutes
Your folders

416 viewsallrecipes.com
4.6
(3.3k)
35 minutes
Your folders

558 viewspipandebby.com
30 minutes
Your folders

632 viewsloveandlemons.com
5.0
(207)
35 minutes
Your folders

719 viewsfifteenspatulas.com
5.0
(53)
45 minutes
Your folders

196 viewsloveandlemons.com
5.0
(1.1k)
35 minutes
Your folders

194 viewsloveandlemons.com
5.0
(1.1k)
35 minutes
Your folders

178 viewsloveandlemons.com
5.0
(1.1k)
35 minutes
Your folders

152 viewsloveandlemons.com
5.0
(1.1k)
35 minutes