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Spicy Winter Squash Soup

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“Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim edges of squash, cut into four pieces, remove seeds.
  2. Steam 12-15 minutes until soft.
  3. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
  4. Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
  5. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
  6. Bring to a boil, simmer for 15 minutes.
  7. Add corn and green beans and continue to simmer.
  8. Stir in basil.
  9. Season with salt to taste.

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