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Acorn Squash and Turmeric Soup
Ingredients
  • 4 cups (550 g) acorn squash, cooked, peeled, seeded
  • 4 cups (960 ml) vegetable broth [or chicken broth]
  • 1 Tablespoon green curry paste
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper
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