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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. grated ginger (finely, add with the garlic)
- 1 cup full fat coconut milk (add when blending)
- 2 Tbsp. Thai red curry paste (add when blending)
- 2 Tbsp. olive oil
- 2 shallots (thinly sliced)
- 1 celery rib (chopped)
- 2 garlic cloves (*, minced)
- 6 cups butternut (peeled and diced, or other squash, 1 medium butternut squash or 2 to 3 pounds of squash of any kind)
- 1 medium red potato (peeled and diced, about 8 ounces)
- 3 cups vegetable broth (or chicken broth)
- 1/4 tsp. dried sage
- 1/8 tsp. nutmeg
- 1/8 tsp. cinnamon
- 1 tsp. sugar syrup
- 1 tsp. kosher salt
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