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Creamy Curried Squash And Cauliflower Soup

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Nutrition per serving    (USDA % daily values)
CAL
122
FAT
20%
CHOL
8%
SOD
48%

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Ingredients for 6 servings

1 medium butternut squash

1 small delicata squash

1 head of cauliflower, cut into florets

3-4 cups vegetable stock (enough to cover the vegetables once in the stock pot)

1 large yellow onion, diced

3 cloves fresh garlic, minced

1-1/2 teaspoons curry powder

3 tablespoons butter

1 or 2 dashes of cayenne pepper

Salt and pepper to taste

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