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Butternut Squash Soup

 A creamy, cozy, and flavorful vegan butternut squash soup made with fresh herbs, garlic, and ginger – perfect for fall and easy to prepare in under an hour. 

Cooking Method
  •  Heat olive oil in a large pot over medium heat. Sauté onion, garlic, salt, and pepper until soft and fragrant.
  • Add ginger, sage, and rosemary; cook for 1–2 minutes.
  • Stir in cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until squash is tender.
  • Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
  • Taste and adjust seasoning. Serve hot, garnished with fresh herbs if desired. 

List Ingredients Buy Products
Ingredients

1 tsp ginger, grated

Ingredients

3 cloves garlic, minced

Ingredients

3 lbs butternut squash, peeled and cubed

Ingredients

1 yellow onion, chopped

Ingredients

1 tsp fresh rosemary, chopped

Ingredients

4 cups vegetable broth

Ingredients

Freshly ground black pepper, to taste

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