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Coconut-Red Curry Soup With Butternut Squash And Lime


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Ingredients for 4 servings

1 teaspoon gingerroot , sliced

4 teaspoons peanut oil

1 small butternut squash

1-2 teaspoon thai red chili paste

sea salt , to taste

2 garlic cloves , minced

1/4 cup cilantro leaf , chopped

1 cup onion , minced

1/4 teaspoon turmeric

4 cups chicken broth or vegetable broth

2 tablespoons basil leaves , thinly sliced

1 large lime, juice and zest of

12 ounces coconut milk

1 (10 ounce) box silken tofu or soft tofu

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