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Curried Butternut Squash Soup with Kale
"This soup is one of my all-time favorites. It's simple, beautiful and full of flavor. It also happens to be vegan. The optional fonio crisps add a lovely texture."
Recipe from "The Fonio Cookbook: An Ancient Grain Rediscovered," by Pierre Thiam (Lake Isle Press, 2019). Photo by Adam Bartos
Ingredients
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Kosher salt
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1
cup peeled and diced butternut squash
Directions
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01Make an ice bath by filling a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Blanch the diced butternut squash for about 3 minutes, until just soft but still mostly firm. Using a perforated spoon or sieve, remove the squash from the water and plunge into the ice bath to quickly stop the cooking. When it’s cool, drain the squash and set aside.
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Ingredients list calls for 2.5TB of olive oil but recipe only uses 1TB. Where does the other 1.5TB go? Garnish?