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Curry Butternut Squash Soup with Kale
Ingredients
  • 2 ½ tablespoons olive oil
  • 2 ½ cups butternut squash, peeled and cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 medium carrot, peeled and cut into rounds and quarters (about ¾ cup)
  • 1 orange or red bell pepper, deseeded and diced (about ¾ cup)
  • ½ tablespoon curry powder
  • Pinch of dried red chili flakes
  • ¾ cup quinoa, washed and rinsed
  • 4 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed
  • 2 tablespoons fresh juice from 1 lemon
  • ¼ cup toasted pepitas
  • ½ cup fresh cilantro leaves
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