Lá Tanyha’s Thai Style Butternut Squash Soup

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3 tablespoons of vegetable oil

1½ teaspoons curry powder

½ teaspoon Nutmeg

1 cup cubed onion

1 (2 inch) piece fresh ginger, peeled and thinly sliced

1 cup cubed carrots

1 cup cubed celery

½ cup diced red potatoes

1 medium butternut squash (approximately 2 lb.) peeled, seeded, and cut into ½-inch chunks. (The orangey in color, the riper, drier and sweeter the squash.)

3 (13.5 oz.) cans coconut milk

2 cups water or chicken stock

¼ cup heavy cream

½ teaspoon salt

½ teaspoon white pepper

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