Butternut Squash Soup
Nov 21, 2021
Butternut Squash Soup
adapted from www.thehiddenveggies.com
4-8 servings
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4 cups butternut squash, pre-cubed (may need to cut into smaller pieces)
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1 medium onion, diced
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6 cloves garlic, rough chopped
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1" ginger, minced 4-6 cups low-sodium vegetable broth
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1 cup PLAIN plant-based milk
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Salt and pepper to taste
1. SauteĢ onion on low heat in the saucepan with water or broth until onion is transparent.
2. Add garlic and saute for 1 minute.
3. Add ginger, broth and squash and simmer for about 15-30 minutes until the squash is very soft. (This will vary depending on the size of your cubes)
4. Pour o excess broth and add plant-based milk. Puree with an immersion blender or free-standing blender until very smooth and creamy.*
5. Salt and pepper to taste.
NOTES: *If using a free-standing blender, allow the mixture to cool some & transfer to the blender in small amounts and blend – be careful not to overfill or contents can overflow.
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