Butternut squash takes an exotic twist. Pureed with fresh, grated ginger, coconut milk, lime and Thai red curry.
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|1. Sauté onions, garlic, ginger and red curry paste in oil over medium heat.|
|2. Add in squash, chicken broth, water, coconut milk and lime juice. Heat to boiling and simmer 30 minutes or until squash is tender.|
|3. Blend using a stick blender. Add a little boiling water if too thick.|