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Butternut Squash Soup

soup Nov 21, 2021

Butternut Squash Soup

adapted from

4-8 servings

  • 4 cups butternut squash, pre-cubed (may need to cut into smaller pieces)

  • 1 medium onion, diced

  • 6 cloves garlic, rough chopped

  • 1" ginger, minced 4-6 cups low-sodium vegetable broth

  • 1 cup PLAIN plant-based milk

  • 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.


#plantbased #plantbasedprotein #soup


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