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Curried Squash Soup with Red Curry Butter Croutons
Ingredients
  • subheading: FOR THE SOUP:
  • 2 small to medium butternut squash
  • subheading: (peeled, de-seeded, and cut into 1-inch chunks):
  • salt & pepper
  • olive oil
  • 3 to 5 cups hot chicken or vegetable stock (depending on whether you like your soup thick or thin)
  • 3 tablespoons red curry paste
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1 lime (cut into wedges for serving)
  • chopped cilantro (for garnish)
  • red chilies (for garnish, optional)
  • subheading: FOR THE CURRY BUTTER CROUTONS:
  • 1 loaf crusty bread
  • subheading: (such as sourdough):
  • 4 tablespoons butter (at room temperature)
  • 1 tablespoon red curry paste
  • 1 tablespoon honey
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