Vegan Butternut Squash Soup Recipe

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Roasting the vegetables in this healthy vegan Christmas recipe brings out their sugars and gives a full flavor to your dishes. This vegan butternut squash soup recipe makes a thick, creamy soup without any need for dairy!


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  1. hey..this soup was awsome. i made it the other night when it was really cold out. your videos help tremendously with my new found lifestyle change of healthy eating. do you eat tofu? i tried it tonight and wasn’t very happy with the results.

    thanks again,

  2. Excellent. I love butternut squash. I ALWAYS get the oil on my hands and then all over other things..haha I don’t take out the seeds though. I just cut the squash in half, oil them up, lay them on a rack over a tray, cut side up. Then back at 425 for maybe 30-45 minutes, until it’s all nicely browned. Different sizes need different cooking, of course. Then scrape out the seeds and it’s amazing!!!

  3. this is fabulous! I love your vids– In the past year – I have lost 115 lbs- with help from Gastric Bypass- and since – I have become a flexitarian- mostly because I do not enjoy animal protien anymore– — you have helped tremendously! I live on lentils! and have bought my first calabasa- pumpkin– keep them coming!

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