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A Light Version of Coconut Curry Butternut Squash Soup
Ingredients
  • 1 large butternut squash (about 3 pounds)
  • 1 tablespoon vegetable oil
  • 1 medium size onion, diced
  • 3 stalks celery, diced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3 cups light coconut milk
  • 3 cups vegetable stock
  • 2 teaspoons kosher salt
  • 2 tablespoons fresh squeezed lemon juice
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  • Optional Garnish: nonfat Greek yogurt, chopped cilantro, toasted cashews
Steps
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