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Thai Coconut Curry Butternut Squash Soup


2 tablespoons coconut or vegetable oil
2½ pounds (1kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1 large yellow onion, chopped
4 large garlic cloves, chopped
2 inch piece fresh ginger, grated
2 - 3 tablespoons Thai red curry paste (see note above about vegan brands of paste)
½ teaspoon coarse kosher salt, more to taste
1-2 tablespoons agave (or honey, not vegan)
1 tablespoon fresh lime juice
5 cups vegetable broth (or chicken - not vegan, obviously) (1liter)
1 cup coconut milk (save the rest of the can for drizzling) (250ml)
Handful fresh mint or cilantro leaves, chopped



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