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902c44f8 7925 4dbd a293 8fbc3b948309  2016 04 11 14 12 18
Amber Danger Johnson
Amber Danger Johnson

Using up the last of the butternut squash I had cubed and frozen for from last fall's generous gift from my aunt:

1 squash
6 small tomatoes
1 onion
6 cloves of garlic
1 heaping teaspoon of crushed red peppers
1 can coconut milk
5ish cups broth
Handful of chopped cilantro

Roast the squash.
Sauté the onions and garlic.
Add red peppers.
Sauté more.
Add squash, tomatoes.
Quickly sauté with the rest.
Add coconut milk and broth.
Simmer for 30.
Add cilantro and salt to your pleasing.
Blend however you desire.