LUNCH /VEGETARIAN/GFCF
Curried Butternut Squash Soup
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Ready in 30 minutes
Serves 6
121 calories
Cooking Instructions
Stovetop Cooking instructions:
Thaw.
Dump bag contents into a large pot on the stovetop. Add 2 cups of water or vegetable broth. Bring to a boil. Then turn down heat and simmer until the sweet potato and squash are soft. Allow it to cool slightly. Blend with an immersion blender until desired consistency.