Spicy Butternut Squash And Coconut Soup

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Washington Post

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Ingredients

2 tablespoons peanut or vegetable oil

1 cup chopped red onion

2 tablespoons peeled, minced ginger root

2 teaspoons minced garlic

1 tablespoon jarred Thai red curry paste

4 cups pre-cut or peeled butternut squash (cut into 1/2-inch dice)

4 cups low-sodium chicken or vegetable broth

1 (13.5-ounce can) unsweetened regular or reduced-fat coconut milk

Chopped cilantro leaves, for garnish

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