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Best Curried Butternut Squash Soup (Vegan)
Ingredients
  • 1 3 ½ to 4 pound butternut or buttercup squash
  • ¼ cup virgin coconut oil or neutral vegetable oil
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1 serrano chile, seeded and minced
  • Salt and freshly ground black pepper
  • 1 tablespoon curry powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 2 tablespoons brown sugar
  • 1 13.5- ounce can coconut milk
  • 3 cups water
  • Juice of half lime
  • subheading: For serving:
  • Coconut cream or coconut milk, for swirling (optional)
  • Fresh cilantro leaves (optional)
  • Toasted coconut flakes (optional)
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