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Slow-Cooker Curried Butternut Squash Soup
Ingredients
  • 1 medium butternut squash (2 to 2½ pounds), peeled, seeded and cubed (about 5 cups)
  • 3 cups "no-chicken" broth or vegetable broth
  • 1 medium onion, chopped
  • 4 teaspoons curry powder
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 1 (14 ounce) can coconut milk
  • 1 to 2 tablespoons lime juice, plus wedges for serving
  • Chopped fresh cilantro for garnish
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