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Roasted Butternut Squash & Chickpea Soup Recipe

7 faves
Nutrition per serving    (USDA % daily values)
CAL
110
FAT
10%
CHOL
0%
SOD
71%

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Ingredients for 6 servings

2 large butternut squash, peeled and cut into inch cubes

6 cup veggie stock

1 1/2 tsp curry powder

1 large shallot, chopped very finely

1 tbsp olive oil

1 tbsp honey

1 can chickpeas, drained and rinsed

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