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Saute in oil, Garlic, ginger, cayenne, onion and cilantro. Saute for 3 minutes. Add sherry and coconut milk in that order. Cook for 1 minute. Stir and remove from heat. Set aside. In stock pot, combine chicken stock, squash, nutmeg and cinnamon sticks. Cover and simmer for 20 minutes. Remove cinnamon sticks and add coconut milk mixture. Stir to blend, cover, simmer for 10 minutes. Remove from heat and add chopped pepper.
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