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Butternut Squash & Coconut Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 teaspoons olive oil

2 short stalks dried lemongrass (or fresh) (about 4 inches long)

2 pieces dried galangal (Thai ginger) or a small knob regular fresh ginger, sliced

2 dried Thai chiles, crumbled

1 small butternut squash, peeled, core removed and cubed into 1-inch pieces (about 4 cups)

3 garlic cloves, minced

3 kaffir limes leaves (dried or fresh)

4 cups vegetable stock

2 (15 oz) cans coconut milk

2 limes - one zested, both juiced

1 handful snow peas (optional)

1 large tomato, diced

salt and pepper to taste

cilantro to garnish

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