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Healing Butternut Squash & Carrot Curry Soup
ELIZABETH RIDER14Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium to large, peeled & cut into 1 inch cubes, about 4 cups)
- 1 lb. carrots (cleaned and chopped into 1 inch pieces, about 7 or 8 large carrots)
- 1 apple (peeled, cored and cut into 1 inch pieces, I used a gala apple)
- 1/2 yellow onion (peeled & cut in half, root end attached)
- 3 garlic cloves (in their skins)
- 2 Tbsp. extra-virgin olive oil
- 3 tsp. fine sea salt (divided)
- 1/4 tsp. freshly ground black pepper
- 1 qt. broth (veggie, or organic chicken broth)
- 3/4 tsp. yellow curry powder (mild)
- 1/2 tsp. ground ginger
- 1 Tbsp. raw honey
- water (purified)
- pumpkin seeds (aka pepitas for garnish, optional)
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