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Ingredients
US|METRIC
2 SERVINGS
- 1/4 butternut squash (with skin and seeds removed, diced)
- 2 carrots (chopped)
- 1/2 cup full fat coconut milk (canned)
- 1/4 cup vegetable broth
- 1 pinch sea salt
- 2 cups kale (shredded)
- 1 tsp. olive oil
- 1 pinch ground black pepper
- 1/2 handful fresh parsley leaves (for garnish, optional)
- 2 Tbsp. sunflower seeds
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