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Vegan White Bean & Roasted Butternut Squash Soup
Ingredients
  • 1 butternut squash (about 2 pounds), halved vertically and seeded
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 (15 oz) can white beans, rinsed and drained
  • 2 ½ cups vegetarian broth
  • 1 ½ cup full fat coconut milk, from the can (reserve extra liquid for drizzling on top)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ⅛ teaspoon nutmeg
  • 1 teaspoon chopped fresh sage, if desired
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