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Thai Butternut Squash Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium (10 ounces) brown onion, chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 tablespoon fresh ginger, grated
  • 1 ½ tablespoons Thai red curry paste
  • 1 14 ounce can unsweetened coconut milk
  • 1 cup vegetable stock
  • 3 pounds butternut squash, peeled an cut into small chunks
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Fresh parsley, chopped, for garnish
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