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Thai Curried Roasted Butternut Squash Soup
JEANETTE'S HEALTHY LIVING12Ingredients
80Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 8 cups butternut squash (peeled, seeded and cut into 1-inch pieces)
- 1 sweet potato (large, peeled, cut into 1-inch pieces)
- 2 onion (medium, cut into 1/2-inch slices)
- 3 Tbsp. extra-virgin olive oil (divided)
- 1/2 tsp. Thai red curry paste
- 1 slice ginger (peeled and chopped)
- 3 cloves garlic (chopped)
- 4 cups vegetable stock
- 1/2 cup light coconut milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cups adzuki beans (cooked, optional)
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