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Ingredients
US|METRIC
4 SERVINGS
- 2 butternut squash (medium sized, or about 3 cups of cooked squash)
- 6 cups soup ([depending on how thick you like your, ] plain, unsweetened almond milk)
- 2 tsp. fresh basil (chopped)
- 3 tsp. salt (or salt to taste)
- 2 tsp. curry paste (Thai, I used this kind, it’s a little blander than other brands:)
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