Creamy Coconut & Butternut Squash Soup With Sugared Pistachios

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Nutrition per serving    (USDA % daily values)
CAL
447
FAT
90%
CHOL
10%
SOD
97%

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Ingredients for 4 servings

1 cup shelled, unsalted roasted pistachios

2 tbsp. butter

2 tbsp. sugar

1 tsp. ground cinnamon

1 tsp. kosher salt

1 large 1 1/2 – 2 pound butternut squash

2 tbsp. extra virgin olive oil

2 14 ounce cans of good quality vegetable broth

2 tsp. ginger juice

1 small 5.6 ounce can coconut milk

kosher salt and fresh ground pepper, to taste (optional)

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