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2 tablespoons oil
1 Scotch Bonnet pepper or habanero chile
1 onion -- minced
2 garlic cloves -- minced
2 pounds spinach -- chopped
1 can coconut milk - (14-oz)
1 medium kabocha squash -- peeled, and chopped to yield about 7 cups
1 pound okra -- chopped
2 sprigs thyme
4 minced cilantro
2 cups water
2 tablespoons butter
Freshly-ground black pepper -- to taste
2 teaspoons salt
Heat oil in Dutch oven over medium-high heat. Cut slit in Scotch Bonnet and saute it with onion and garlic until softened, about 15 minutes. Add spinach, coconut milk, squash, okra, thyme, green onions, cilantro and water.
Bring to boil over high heat. Reduce heat to low, cover and simmer until ingredients are tender, 20 to 25 minutes.
Remove whole pepper, add butter and puree mixture in food processor until smooth. Add freshly ground pepper to taste and salt.
This recipe yields 12 servings.
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