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Roasted Butternut Squash Soup And Curry Condiments Recipe

Nutrition per serving    (USDA % daily values)
CAL
252
FAT
36%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

Flaked sweetened coconut, lightly toasted

Roasted salted cashews, toasted and chopped

2 to 4 cups chicken stock, preferably homemade

Kosher salt and freshly ground black pepper

Scallions, white and green parts, trimmed and sliced diagonally

3 to 4 pounds butternut squash, peeled and seeded

1/2 teaspoon good curry powder

Diced banana

2 yellow onions

2 McIntosh apples, peeled and cored

3 tablespoons good olive oil

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