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Vegan Squash Soup with Naan Croutons
Ingredients
  • 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 can (15 ounces) pumpkin
  • 1 can (13.66 ounces) coconut milk
  • 2 naan flatbreads, cut into 1-inch squares
  • Optional: minced fresh cilantro, crushed red pepper flakes and plain soy yogurt
Steps
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