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14Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. butternut squash (cut into 1-inch cubes - about 8 cups)
- 3 Tbsp. olive oil (divided)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 2 tsp. freshly grated ginger
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 pinch cayenne pepper
- 14 oz. light coconut milk
- 1 cup vegetable broth (plus more as needed)
- 1 Granny Smith apple (peeled and diced)
- 1/2 tsp. salt (plus more to taste)
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Reviews(2)
Lis Ewald 3 years ago
The texture of the soup was velvety and delicious but way too much cumin. I thought after I put it in that it seemed like a lot and it was. May try again with less cumin and less spices over all. If you’re looking for a cinnamon and cumin flavored squash soup then you’ll love this. Regardless I still ate a huge bowlful!