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Thai-spiced Pumpkin Soup
- 2 acorn squash, pumpkins, or other smallish winter squash
- 3 tablespoons unsalted butter, room temperature
- 1 14-ounce can coconut milk
- 1 teaspoon (or more) red Thai curry paste
- 2 teaspoons fine grain sea salt (or to taste)
Directions:View on 101 Cookbooks
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