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peeled and cut into 1 inch cubes.
make sure to get one that has no added sugar.
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Peel and cube the butternut squash. Cut the cauliflower into 1 inch pieces and slice the onion.
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.
Once done, you can serve the soup as is or puree it to your desired consistency.
Garnish with chopped cilantro.
This recipe has the following nutrient totals:
Protein 7.77 g
Carbohydrates 23.5 g
Iron 0.06 mg
Fiber 6.56 g
Calcium 6.17 mg
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