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Butternut Squash Soup
Ingredients
  • 1 (13.5-oz.) can full-fat unsweetened coconut milk
  • 4 c. low-sodium vegetable stock
  • 1 (2-lb.) butternut squash, peeled, seeded, roughly chopped
  • 2 large carrots, peeled, roughly chopped
  • 2 shallots, peeled, roughly chopped
  • 4 cloves garlic
  • 1 (2") piece ginger, peeled, minced or grated
  • 1 tbsp. red curry paste
  • Kosher salt
  • Zest and juice of 1 lime
  • Chopped fresh cilantro, for serving
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