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Curried Butternut Squash and Apple Soup


4x 2 cup servings

116 calories
4 gm fat
0.3 gm sat fat
22 gm carb
4 gm fiber
2 gm protein

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  • 1 medium butternut squash
  • 1 tbsp oil
  • 1 small onion, chopped
  • 2 tsps curry power
  • 1 tsp cinnamon
  • 4 cups water
  • 1 apple, peeled, cored and chopped



Step 1

Preheat oven to 425 and roast seeded, halved squash on foil lined pan, cut side down, for 30 to 45 minutes until softened.

Scrape flesh into bowl,

In stockpot, heat oil over medium heat. Cook onion until translucent. Stir in curry and cinnamon and cook until fragrant. Add water, squash and apple and cook for 10 minutes.

Blend using immersion blender until smooth.


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