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Butternut Squash Soup

Butternut Squash Soup

Serves 8

3 lbs butternut squash, cubed

1/4 cup water

1 large yellow onion

4 cloves of garlic, pressed

4 cups vegetable broth

1 cup almond milk, unsweetened

2 tsp nutmeg

1 tsp salt

1 tsp white pepper

2 tsp dried sage

4 tbsp maple syrup plus addition 1 tbsp per bowl of soup


Place cubed squash on a baking sheet and drizzle with water and 1 tsp nutmeg, bake at 400 degrees for 45 minutes, turning squash after 20 minutes; add additional water if squash is drying out. Meanwhile sautee onion and garlic in large pot with 1/4 cup of vegetable broth on high heat for 5 minutes. Add almond milk, remaining vegetable broth, dried spices and maple syrup and bring to a boil. Place baked squash in pot and bring back to a boil for 10 minutes, reduce heat to simmer and cook additional 15 minutes. Remove pot from heat and blend with an emulsion blender or let cool and blend in batches in food processor or blender and return to pot. Top each bowl of soup with 1 tbsp of maple syrup, pour in a circular motion, and then make a cross in the soup with a spoon to spread the maple syrup in a beautiful display (see the picture). Serve immediately.


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