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Curried Butternut Squash Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup olive oil

1 cup diced shallots

3 cloves garlic

1/4 cup minced fresh peeled ginger

4 bay leaves

1/2 tablespoon crushed red-pepper flakes

2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks

1 1/3 teaspoons coarse salt

1 teaspoon curry powder

2 cups homemade or canned, store-bought low-sodium chicken stock, heated

1 one-inch chunk palm sugar (available in Asian grocery stores)

1 fifteen-ounce can low-fat coconut milk

Freshly chopped chives, for garnish

Fresh curry leaves, for garnish

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