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Roasted And Curried Butternut Squash Soup

5 faves
Nutrition per serving    (USDA % daily values)
CAL
62
FAT
4%
CHOL
2%
SOD
48%

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Ingredients for 8 servings

1/4 teaspoon ground nutmeg

1 teaspoon brown sugar

1 bay leaf

1/4 cup chopped fresh parsley (optional)

6 cups vegetable broth

2 large onions, peeled and quartered

1 butternut squash, halved and seeded

1 teaspoon mild curry powder

1 medium head garlic

1/2 teaspoon ground cinnamon

1/2 teaspoon dried oregano

1 cup plain yogurt

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