Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
This vegan butternut squash soup recipe is the perfect balance of sweet and savory, without using any added sugar or cream. Coconut milk gives it a silky texture, fresh ginger adds a little pep, and the whole thing is finished with a pile of crispy brussels sprouts.
1HR 20MINS
$2.96
Ingredients
Servings
4
as needed
to taste
1 1/2 cups
1 bunch
Scallion, chopped
1
2 cloves
1 Tbsp
1/2 tsp
Crushed Red Pepper Flakes
1 Tbsp
14 fl oz
Coconut Milk
Nutrition Per Serving
VIEW ALL
Calories
352
Fat
22.8 g
Protein
6.6 g
Carbs
39.2 g
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com