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Autumn Squash Soup

yield: 4 total time: 50 minutes
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Ingredients

  • 7/8 pound butternut squash peeled and cut into rough cubes of about 1.5 inches
  • 2 1/8 cups squash Harlequin, or other squash of your choosing peeled and cut into rough cubes of about 1.5 inches
  • 2 1/2 tablespoons olive oil
  • 1 handful thyme sprigs fresh
  • 1 large carrot 140g peeled and roughly chopped
  • 1 onion large, 180g chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 1/8 cups vegetable stock
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper

Nutrition

  • Calories : 190 calories
  • Carbohydrate : 27 grams
  • Fat : 9 grams
  • Fiber : 5 grams
  • Protein : 3 grams
  • SaturatedFat : 1 grams
  • Sodium : 1110 milligrams
  • Sugar : 5 grams
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