Vegan curry butternut squash soup with kale from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute red bell pepper for orange.

  • Bloominanglophile on December 04, 2016

    This was tonight's dinner on a night that seemed to be working against me kitchenwise. And it surprised me--a delicious soup/stew that was more substantial than this vegan dish would first appear. I did use chicken stock, as I didn't have enough vegetable stock. I also roasted the butternut squash until it showed some char for fuller flavor. Cheated and used baby kale instead of curly. Minor changes. I would consider using lime at the end instead of lemon. May make it into my favorites file!

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