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1 1/2 cups steamed butternut squash (buy a bag of frozen, precubed squash you can steam in the microwave)
1/2 cup light coconut milk
3/4 cup low-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt.
Puree until smooth, add more salt to taste, and reheat if needed. Top each bowl with a dollop of plain Greek yogurt.
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1st Keep
 vflachner
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