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Thai Coconut Curry Butternut Squash Soup
Ingredients
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon ginger, freshly grated
  • subheading: 1 ½ tablespoons Thai red curry paste:
  • 2 cups chicken or vegetable broth
  • 4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup cilantro, chopped, to garnish
  • ⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish
  • Naan, to serve
Steps
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