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Curried Squash Soup

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Simply Recipes
Related tags
soups gluten free low carb nut free dinner lunch thai
Nutrition per serving    (USDA % daily values)
CAL
142
FAT
23%
CHOL
8%
SOD
45%

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Ingredients for 6 servings

1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)

olive oil

1 teaspoon butter

salt

1 large yellow onion, chopped

2 teaspoons yellow curry powder

1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)

A dash of ground cumin

1 Tbsp minced fresh ginger

4 cups chicken stock

1 teaspoon salt

1/2 cup sour cream (can substitute plain yogurt)

1/4 cup chopped fresh cilantro (can substitute parsley)

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