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Garnish: Cilantro, fresh lime juice, coconut milkSauté chopped Onion, grated ginger, minced Garlic and Thai red curry paste in butter and olive oil in a large, heavy soup pot over medium-low heat for about ten minutes while stirring. Add the cubed Butternut Squash and cook for five minutes. Add the chicken or vegetable stock and simmer until the Squash is tender, about 15 or 20 minutes. Add the peanut butter and coconut milk. Stir to incorporate. In batches, purée everything together in the blender. (Never fill a blender more than one third full of hot liquid: it could cause the top to pop off from the steam.) Return the soup to the pot, season to taste with sea salt and freshly cracked black pepper. If you like it really hot and spicy, you can also add crushed Red Pepper flakes to taste, or the Indonesian condiment called Sambal. Heat thoroughly. Serve piping hot in individual bowls. You may spritz each bowl with fresh lime juice (and even a little lime zest), drizzle in a little decorative coconut milk and garnish with fresh chopped Cilantro.
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