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Curried Winter Squash Soup With Red Lentil, Coconut Milk And Clams

Nutrition per serving    (USDA % daily values)
CAL
604
FAT
39%
CHOL
17%
SOD
87%

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Ingredients for 4 servings

1 lb 2 oz red kuri squash, seeded and diced

4 x carrots, peeled and diced (5 oz)

1 x leek, white part only, chopped

1 x celery branch, chopped

1 x zucchini (7 oz), cut in pieces

3 cup water

1/2 cup (3.5 oz) red lentils

1 x shallot, chopped

1 tsp ground curry

1/2 tsp ground cumin

3/4 cup plus 1/8 cups coconut milk

A splash white wine

20 x clams

Chopped parsley

2 tbsp olive oil

Salt and pepper

Slices of baguette, or a bread of your choice

Olive oil, to brush

Fresh thyme, chopped

Manchego cheese, grated

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