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A Light Version of Coconut Curry Butternut Squash Soup

kept byWhitney
recipe byfitsugar.com
Notes: 

Coconut Curry Butternut Squash Soup
Adapted from Esalen Cookbook
Ingredients

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Ingredients: 

1 large butternut squash (about 3 pounds)
1 tablespoon canola oil
1 medium size onion, diced
3 stalks celery, diced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 cans (13.5 ounce) light coconut milk
2 teaspoons kosher salt
2 tablespoons fresh squeezed lemon juice

Garnish: nonfat Greek yogurt, chopped cilantro, toasted cashews


 

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