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Coconut Curry-Butternut Squash Soup
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4.2 hours
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
1
lb
peeled and cut into 1 inch cubes.
 
1
head
cut into 1 inch pieces.
 
1
whole
sliced.
 
1
tbsp
 
1/2
cups
make sure to get one that has no added sugar.
 
4
cups
 
1
can
13.5 ounces.
 
1
tsp
 
1/4
tsp
 
1/4
cups
chopped.
 
 
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PREPARATION
1.
Peel and cube the butternut squash. Cut the cauliflower into 1 inch pieces and slice the onion.
2.
In a slow cooker, combine coconut oil, butternut squash, cauliflower, onion, curry powder, apple juice, vegetable broth, coconut milk, salt, and white pepper. Set on high for 4 hours.
3.
Once done, you can serve the soup as is or puree it to your desired consistency.
4.
Garnish with chopped cilantro.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 476
Protein 7.77 g
Carbohydrates 23.5 g
Iron 0.06 mg
Fiber 6.56 g
Calcium 6.17 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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