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Apple-Cinnamon Pumpkin Butternut Squash Soup
THE CURVY CARROT14Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (cubed, seeded and peeled, about 1 medium squash)
- 4 cups pumpkin (cubed, seeded and peeled, 1 small cooking pumpkin)
- 1 apple (large, peeled and chopped)
- 1 onion (large, chopped into 1-inch pieces)
- 2 Tbsp. brown sugar
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 pinch pepper
- 4 cups vegetable broth
- 3/4 cup milk
- 6 oz. plain nonfat Greek yogurt
- greek yogurt (optional)
- pomegranate seeds (optional)
- rosemary sprigs (optional)
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