Curry Butternut Squash Soup

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Nutrition per serving    (USDA % daily values)
CAL
196
FAT
52%
CHOL
2%
SOD
13%

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Ingredients for 6 servings

1 (14 ounce) can coconut milk (I used lite)

1 butternut squash (other types may work too)

3 garlic cloves

2 (14 ounce) cans chicken stock

2 tablespoons red curry paste (I used Thai Kitchen brand)

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