Butternut Squash Coconut Curry Soup

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“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in saucepan; add onion and garlic. Sauté until lightly browned.
  2. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
  3. Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
  4. Simmer (do not boil) for 10-12 minutes.
  5. Puree and strain through fine mesh strainer.
  6. Add lime juice and adjust to taste with sugar and more lime juice.

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