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Creamy Butternut Squash and Apple Soup
Ingredients
  • 5 cups (500g) butternut squash, peeled and cubed (after roasting)
  • 4 cups (950ml) unsweetened almond milk
  • 3 cups filtered water
  • 1 large apple (approx. 1 cup)
  • ½ cup (75g) chopped carrots
  • ¼ cup (40g) sweet onion, diced
  • 2 large garlic cloves
  • 2 large dates, pitted
  • 2 tablespoons coconut oil
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon sea salt, to taste
  • ½ teaspoon ground black pepper
  • 1 medium orange, juiced
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