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Whole Curry Butternut Squash Soup
Ingredients
  • subheading: SOUP:
  • 1 3.5-lb butternut squash, trimmed, halved and seeded
  • ½ large yellow onion, chopped
  • 4 cloves garlic (peel on)
  • 1 Granny Smith apple, peeled and chopped
  • 3 cups chicken or vegetable broth, divided
  • 1 13.5-oz BPA-free can full-fat coconut milk
  • 1 tbsp each curry powder and smoked paprika
  • ½ tsp each sea salt, ground black pepper and ground cinnamon
  • ¼ cup fresh cilantro leaves
  • subheading: SPICED PEPITAS:
  • ¼ cup raw pepitas
  • 1 tsp avocado oil
  • ¼ tsp each smoked paprika and ground cinnamon
  • ⅛ tsp ground cumin
  • Pinch sea salt
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