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A Light Version of Coconut Curry Butternut Squash Soup

kept byakrstic


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

To garnish:
6 tablespoons nonfat Greek yogurt
1/4 cup fresh cilantro, chopped
6 tablespoons toasted cashews, chopped



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