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Vegan Curried Butternut Squash Soup With Tandoori Spiced Croutons

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Ingredients

1 medium butternut squash about 2 lbs (peeled and cubed)

1 yellow onion

1 tbsp virgin coconut oil

1 can of coconut milk

1 pinch of black mustard seeds

5 cups of water or veggie broth

2 green cardamom pods

1 pinch of tumeric

½ teaspoon powdered ginger

1 heavy pinch of salt

1 inch knob of ginger peeled and cut into coins

1 tablespoon olive oil

½ loaf of day old baguette cut into tiny cubes

1 tablespoon tandoori spice (or hot madras curry powder)

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