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Ingredients
  • 2 tablespoons vegan butter, (or sub olive oil)
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced or pressed
  • 1 medium (about 3 lbs) butternut squash, cleaned, seeded, and cubed (no need to peel it)
  • 4 cups vegetable broth
  • ¾ teaspoon salt, (or to taste)
  • ½ teaspoon ground sage
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 1 cup full-fat coconut milk, (optional, for extra creaminess)
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