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Butternut Squash Soup with Coconut and Ginger
FOOD AND WINE15Ingredients
110Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (large, 5 pounds total—halved lengthwise, peeled and seeded)
- 4 Tbsp. unsalted butter
- salt
- freshly ground pepper
- 1 Tbsp. virgin olive oil (extra-)
- 1 onion (medium, finely chopped)
- 1 leek (white and tender green part only, thinly sliced)
- 1 shallot (finely chopped)
- 2 Tbsp. fresh ginger (minced)
- 1 tsp. curry powder
- 1/2 cup dry white wine
- 6 cups water
- 1 cup unsweetened coconut milk
- 1 thyme sprig
- coconut (shavings, for garnish, optional)
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