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Butternut Squash Soup with Coconut Milk and Grilled Cheese
Ingredients
  • 1 Butternut Squash small to medium-sized
  • 200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat
  • 1 to 2 Red Onions
  • 1 head Garlic
  • 2 Tomatoes or 1 cup of cherry tomatoes
  • 350 ml Vegetable Broth (1 ½ cups)
  • 1 tsp Fresh Ginger optional: grated
  • Olive Oil enough to drizzle over vegetables
  • subheading: Fresh Cilantro: for garnish:
  • For Grilled Cheese: 2 slices of bread preferred vegan cheese, vegan butter
  • 3 Carrots
  • subheading: Seasoning:
  • 1 tsp pepper
  • 1 tsp dry cumin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp chili flakes to taste
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