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Butternut Squash and Coconut Curry Soup


2 teaspoons canola or coconut oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
2 teaspoons red curry paste, more to taste, if needed
2 teaspoons light brown sugar
1/2 teaspoon salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4-5 cups
4 cups low-sodium chicken broth
1 (14-ounce) can coconut milk
1 pound large shrimp, peeled and deveined, if needed
1/4 cup chopped fresh cilantro
6-8 ounces brown or white rice noodles, cooked according to package directions
Lime wedges, for serving



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