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Butternut Squash Carrot Soup
Ingredients
  • 1 butternut squash, small, sliced in half and seeded
  • 2 carrots, large, peeled and roughly chopped
  • 3 vine ripe tomatoes, halved
  • 1 yellow onion, roughly chopped
  • 1 head garlic, top sliced off
  • ½ inch ginger, optional, minced
  • 2 cups vegetable broth, or water
  • salt and pepper, to taste, generously
  • subheading: GARNISH:
  • Coconut milk
  • Red pepper flakes
  • Fresh herbs
  • Olive oil
  • subheading: Equipment:
  • Sheet pan
  • Parchment optional
  • High-speed blender
Steps
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