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Curried Butternut Squash Soup with Crispy Halloumi
Ingredients
  • 1 cup 1 (32 ounce) carton low-sodium butternut squash soup
  • 1 teaspoon curry powder
  • 4 ounces halloumi cheese, sliced into ½-inch pieces
  • 1 teaspoon olive oil
  • 4 tablespoons 4 teaspoons toasted pepitas
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