The most delicious vegan butternut squash soup. EVER!
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This recipe was a variation of a soup recipe I got from the Fresh cookbook (the coolbook can be found here: http://freshrestaurants.ca/collections/cookbooks) and from Hello Glow (recipe here: http://helloglow.co/a-creamy-vegan-butternut-pumpkin-sage-soup-thats-perfect-for-fall/)
HERE’S WHAT YOU NEED:
6 cups of butternut squash
6ish cups of vegetable broth
1 tbsp of sea salt
2ish stalks of celery
4 cups of sweet onion
6 leaves of sage
4 cups of white potato
5 CLOVES of garlic. I REPEAT. 5 CLOVES (not 5 HEADS. I don’t know what I was saying)
1/4 tsp of nutmeg
2 tbsp of olive oil
Handful of pumpkin seeds
HERE’S WHAT I DID:
Drizzle olive oil and sea salt over garlic. Roast garlic in oven at 350F for 30 mins.
Cut up all the veggies. Heat oil in a pot and toss in onions and celery.
Once softened, add in everything else (except for pumpkin seeds) and bring to boil.
Once boiling, turn down to simmer. Add garlic into the mixture.
Blend the soup in a blender and garnish with pumpkin seeds.
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↠ What is your favourite type of soup? Let me know down in the comments!
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