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Curry Butternut Squash Soup

By Mandy Yu
Contributed by Mandy K Yu
Nutrition per serving    (USDA % daily values)
CAL
39
FAT
2%
CHOL
0%
SOD
5%
Uploaded by: Mandy K Yu

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Ingredients for 8 servings

4 cups cubed butternut squash

1 cup chopped celery

1 cup chopped carrots

1 cup chooped white onion

1 can  chicken broth

2 cups water

1/4 cup milk or cream

2 tbsps dillweed

2 tbsps parsley

pinch black pepper

pinch salt

1 tbsp curry powder

pinch parmesan cheese

pinch cilantro

Preparation

1.

Chop the onion, carrot, celery, and butternut squash into small cubes and sauté with olive oil until fragrant on medium heat.

2.

In a large pot, place the vegetables with chicken stock and boil with water until vegetables are softened.

3.

Add curry powder, pepper, salt, dill-weed, and parsley to season.

4.

When the soup has thickened and most of the water and has evaporated, add the milk or cream and continue to stir.

5.

Pour the soup into a food processor or blender and blend until consistent. Garnish with cilantro and Parmesan cheese.

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