Easy Vegetarian Squash Soup Recipes

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Easy Vegetarian Squash Soup Recipes

Butternut squash soup is a classic fall and winter soup recipe. But today we’re roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don’t have to peel and cut the butternut squash).

My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It’s naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It’s delicious for Thanksgiving and other holidays. Enjoy!

For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com

FULL RECIPE: Roasted Butternut Squash Soup: bit.ly/2BcVpV7

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Preheat oven to 400 degrees f. Slice butternut squash in half length wise, and scoop the seeds from the center. Place the seeds in a separate bowl for roasting. Directions select your favorite recipe.

Prep a vegetarian soup in 30 minutes or less! Preheat oven to 425°f. Halve butternut squash and scoop out the seeds. Bake for about 1 hour, or until fork tender. Evenly lay cashews on a baking tray, then bake for about 15. Preheat oven to 400°f. Drizzle the cut side of the squash halves with 1 tablespoon oil. Season all over with salt and pepper. Place on a baking sheet, cut.

Place the seeds in a separate bowl for roasting. Directions select your favorite recipe. Organize all the required ingredients. Prep a vegetarian soup in 30 minutes or less! Preheat oven to 425°f.

Organize all the required ingredients. Prep a vegetarian soup in 30 minutes or less!

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Directions select your favorite recipe. Organize all the required ingredients. Prep a vegetarian soup in 30 minutes or less! Preheat oven to 425°f. Halve butternut squash and scoop out the seeds. Bake for about 1 hour, or until fork tender.

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