Curried Butternut Squash Soup

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

Serving - 2

Butternut squash - 1

Onions - 1 medium

Ginger - 3 to 4 cloves

Garlic - 1 inch piece

Red chili powder - 2 tspn)adjust as per spice preference)

Coriander powder - 1 tspn

Cumin powder - ½ tspn

Garam masala powder - ½ tspn

Salt to taste

Milk - 1 cup

Water - ¼ to ½ cup(adjust)

Olive oil - 1 ½ tspn

subheading: For topping-:

Olive oil - few drops

Roasted crisp bread pieces - few

Roasted squash seeds - few

Crushed pepper powder

Very finely chopped coriander leaves - few

Directions at currytrail.in

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