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4 Pieces

Curried Butternut Squash Soup

Ingredients

  • 1 Tbsp (15 ml) coconut or grape seed oil
  • 2 shallots, thinly diced (~40 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)
  • 6 cups (840 g) butternut squash (~ 1 small butternut squash)
  • Pinch each sea salt + black pepper, plus more to taste
  • 1 1/2 Tbsp (12 g) curry powder
  • 1/4 tsp ground cinnamon
  • 1 14-ounce (414 ml) can light coconut milk
  • 2 cups (480 ml) vegetable broth
  • 2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar)
  • optional: 1-2 tsp chili garlic paste
  • Toasted pumpkin seeds
  • Chili garlic paste
  • Full fat coconut milk
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