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Curried Butternut Squash-Carrot Soup (Gluten-Free)
THE HERITAGE COOK18Ingredients
90Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 2 butternut squashes (small or medium)
- 5 large carrots (peeled and chopped)
- 3 celery stalks (chopped)
- 1 onion (large, peeled and chopped)
- 1 Orange (or yellow bell pepper, stem discarded, seeded, and chopped)
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 3 1/2 cups chicken broth (or vegetable broth)
- 2 1/2 cups water
- 1 tsp. kosher salt (or more to taste)
- 1 tsp. ground white pepper
- 2 tsp. curry powder (to taste)
- 2 tsp. dried sage
- 1/4 cup heavy cream (or plain yogurt)
- 3 drops food coloring (if desired to deepen the color)
- fresh sage leaves (or parsley)
- olive oil (Organic)
- kosher salt
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