In small saucepan, bring 3 cups of broth to a boil over high heat.
Meanwhile, in large, heavy saucepan, heat oil over medium heat. Add garlic, celery, onion, carrot, curry powder, ginger, and pinch of salt and cook, stirring often, for 5 minutes.
Increase heat to high and stir in boiling broth, coconut milk, squash, and salt.
Bring to a boil, cover, reduce heat to medium heat and cook 10 minutes.
Uncover saucepan and stir well with wooden spoon until squash breaks down easily.
Remove from heat and stir in apple cider vinegar.
Transfer mixture, in batches, to a blender when cooled.
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|Serving Size: 1 Serving (1680g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1082 (53%)|
|Amt Per Serving||% DV|
|Total Fat 120.2g||160 %|
|Saturated Fat 78.1g||390 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 389.8mg||120 %|
|Sodium 2064.7mg||71 %|
|Potassium 4725.5mg||124 %|
|Total Carbohydrate 154.5g||45 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 151.7g|
|Protein 94.7g||135 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2038
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