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Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream This soup is loaded with flavor, fiber and protein
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Peppery arugula is the perfect vessel for this savory-sweet combo.
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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.