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Butternut Squash-Carrot Soup

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"Butternut squash and carrot soup--perfect for a winter's day."
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Ingredients

55 m servings 298
Original recipe yields 4 servings

Directions

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  1. Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
  2. Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Nutrition Facts


Per Serving: 298 calories; 8.4 56.2 5.9 6 1205 Full nutrition

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