Coconut Curry Butternut Squash Soup

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
182
FAT
50%
CHOL
0%
SOD
22%

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Ingredients for 6 servings

about 2 lb butternut squash (or substitute with acorn squash, delicata squash, pumpkin, etc.)

1 large onion, chopped

1 ripe tomato, chopped

1 small clove garlic, minced

2 cups vegetable stock

1 can coconut milk

2 teaspoons curry powder

1/4 teaspoon cayenne pepper (optional, or more, to taste)

salt and pepper to taste

2-3 teaspoons fresh lemon juice

2-3 tablespoons vegetable oil

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