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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Appetizers, Soups, Vegetarian 6 Servings

INGREDIENTS

2 c Butternut squash
2 c Sweet potato, peeled & diced
3 Apples, peeled & chopped
1 Onion, chopped
2 c Water
1/2 t Sea salt
1/2 t Chinese 5 spice
1/4 t Cayenne pepper

INSTRUCTIONS

Bring the vegetables, apples and water to a boil in a saucepan on high
heat. Reduce the heat and simmer 30 minutes, or until all the
vegetables are tender. Add the seasonings and use a blender to  process
the mixture. Heat in the saucepan again on low heat until  hot. Keeps
3-5 days refrigerated. *Original recipe by David Tinker,  Vancouver
chef  Jeanne Marie Martin, "Vegan Delights"  posted by Anne MacLellan

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 119.6mg
Potassium: 267.2mg
Carbohydrates: 16.8g
Fiber: 2.9g
Sugar: 9g
Protein: <1g


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