Curried Butternut Squash Soup

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
240
FAT
58%
CHOL
0%
SOD
54%

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Ingredients for 5 servings

4 cups low sodium vegetable broth

1 tablespoon yellow curry powder

1 small butternut squash , peeled and dice 1/2-inch

1 medium onion , minced

salt

12 ounces coconut milk

2 garlic cloves , minced

1 teaspoon gingerroot , minced

2 teaspoons thai red chili paste

1/3 cup brown rice

1 large lime, juice and zest of

1 tablespoon peanut oil

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