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Vegan Butternut Squash Potato Soup
Ingredients
  • subheading: SOUP:
  • 1 medium white onion diced
  • 3 cloves garlic
  • 1 large shallot minced
  • 1 large butternut squash approximately 1 ¼ pounds, chopped into equal size chunks
  • 3 medium baking potatoes skin removed, and cut into equal chunks
  • 4 cups vegetable broth
  • ½ teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 Tablespoon lemon juice
  • 15 ounces lite coconut milk do not add until after cooking or 1 cup plant-based milk of choice
  • subheading: CASHEW CREAM (optional):
  • ½ cup raw cashews
  • 1 /4 cup water
  • Juice of ½ lemon
  • ½ teaspoon sea salt
  • ½ teaspoon apple cider vinegar
  • 1 garlic clove
  • subheading: GARNISH (optional):
  • ½ cup pistachios chopped
  • ¼ cup fresh sage chopped
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