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Ingredients
  • 1 small onion, finely chopped
  • 1 tbsp extra-virgin olive oil or coconut oil
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp ground cumin
  • 1 to 2 tbsp ground turmeric*
  • 1 tsp ground ginger
  • 5 to 6 cups veggie stock
  • 1 medium size butternut squash, peeled and cubed
  • ΒΌ cup dry quinoa
  • 1 can (400mL) full fat coconut milk
  • Sea salt and pepper to taste
Steps
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