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