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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. butternut squash
- 1 medium yellow onion
- 3 cloves garlic (peeled)
- 1 Tbsp. avocado oil (or favorite healthy oil)
- salt
- pepper
- 2 cups vegetable broth (chicke broth works too)
- 2 Tbsp. red curry paste
- 3/4 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/4 ground cayenne pepper
- 1/2 cup unsweetened coconut milk (plus extra for drizzling)
- 4 Tbsp. fresh chopped cilantro
- 1 lime (cut into wedges serve with soup to add a burst of lime juice)
- Sriracha chili sauce (to taste, for topping)
- 1 cup raw cashews
- 2 Tbsp. lime juice
- 2 tsp. chili powder
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/2 cup squash seeds (butternut)
- 1/2 Tbsp. olive oil
- 1/8 tsp. salt (or to taste)
- roasted pepitas
- toasted coconut flakes
- scallions (or chives)
- chickpeas (shawarma)
- chickpeas (sriracha)
- Sriracha sauce (or hot sauce)
- cilantro
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