Curry Butternut Squash Soup

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Nutrition per serving    (USDA % daily values)
CAL
183
FAT
30%
CHOL
9%
SOD
54%

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Ingredients for 8 servings

4 cups chicken stock

1/4 teaspoon fresh ginger , grated

2 tablespoons flour

4 tablespoons butter

2 teaspoons sea salt

6 tomatoes , skinned and pureed (or one 28oz can whole tomatoes pureed)

1/2 teaspoon curry powder (the hot kind)

3 garlic cloves , minced

1/2 teaspoon celery seed

1 tablespoon olive oil

1/4 cup brown sugar

1 butternut squash

1 sweet red pepper, chopped

1 red onion , chopped

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