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Export 8 ingredients for grocery delivery
Step 1
Preheat large heavy bottom pot or dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally.
Step 2
Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.
Step 3
Add butternut squash, coconut milk, stock, salt and pepper.
Step 4
Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
Step 5
Using an immersion blender, puree soup until smooth and silky.
Step 6
Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.
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