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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Step 2
Cut the squash in half and place face down on the baking sheet. Bake for 25-35 minutes until the squash is tender.
Step 3
Add the avocado oil to a pot on medium-high heat.
Step 4
Once heated, add the onions and garlic and sauté for 2-3 minutes.
Step 5
Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
Step 6
Mix everything together then add the curry paste, curry powder, soy sauce vegetable broth and coconut milk and bring the soup to a light boil for 1-2 minutes.
Step 7
Reduce heat to low, then cover and let simmer for 10 minutes.
Step 8
Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
Step 9
Garnish with coconut milk, cilantro and sesame seeds.
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