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Ingredients
  • 4 cups butternut squash , peeled, deseed and dice
  • 1 to 2 tablespoon coconut oil
  • 1 medium onion , finely chopped
  • 4 cloves garlic , minced
  • 1 teaspoon fresh ginger , grated
  • 2 tablespoons curry powder
  • ½ teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 14-ounce can coconut milk
  • 1 cup vegetable broth , or 1 vegetable bouillon plus 1 cup water
  • ¼ teaspoon Cayenne pepper , optional
  • 1 teaspoon sea salt , or to taste
  • 2 tablespoons fresh cilantro leaves
Steps
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