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Curried Sweet Potato, Butternut Squash, and Apple Soup
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by @ginabnutrition

Recipe:
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Ingredients:
β€’ 2tbsp olive oil β€’ 1 brown onion, chopped β€’ 3 cloves garlic, crushed β€’ 1 cup diced sweet potato β€’ 1 cup diced butternut squash β€’ 1 3/4 apples, cored + diced β€’ 1 1/2 tsp ground ginger β€’ 1 1/2tsp curry powder β€’ pinch nutmeg β€’ pinch cayenne β€’ 2 tbsp thick coconut yoghurt β€’ 2 3/4 cups veggie stock β€’ 1 tin of chickpeas, drained + rinsed β€’ sea salt + black pepper, to taste
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Instructions:
1. In a large pan heat the olive oil, then add the onion + garlic ~ sautΓ© until translucent.
2. Add the apple, sweet potato + butternut squash along with veggie stock + spices. Bring to the boil, then turn down to simmer + cover for 20-25 mins.
4. When the SP + bnut squash are tender, add in the chickpeas + coconut yoghurt. Cook for a couple more mins.
5. Transfer to a blender (you may have to do it in batches if you have a smaller blender like me!) and blend until smooth.
6. Taste + season with any more salt, pepper or spices to your preference. Serve with fresh coriander, a hunk of bread + sesame seeds for a cosy lunch.
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