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This Roasted Butternut Squash Soup is made with simple, fresh ingredients, This vegetarian soup will soon become a new family favorite.
Get the full recipe here: chefjar.com/butternut-squash-soup/
Youtube video by Chefjar
¼ cup half and half (or coconut milk) salt and pepper (to taste) instructions preheat oven to 375° f. Line a large rimmed baking sheet with parchment paper. Gather the soup ingredients. Position a rack in the center of the oven and heat to 400 f.
Place the squash, onion, and garlic on the prepared. Instructions preheat the oven to 425 degrees. In a large baking sheet, add the butternut squash, apple, onion, ginger and garlic. Season with salt and pepper. Bake veggies for 25 minutes. Then you'll add the scooped out squash flesh, the potatoes and apples. After a few minutes of stirring that up and cooking it down, you'll add the broth and coconut milk. Garnish — toasted pecans in coconut oil, additional coconut milk, sautéed apple in coconut oil, cinnamon and a splash of maple syrup instructions preheat oven to 425f split. Place the squash, onion, celery, carrot, apple, and garlic on a large sheet pan lined with parchment paper.
Gather the soup ingredients. Position a rack in the center of the oven and heat to 400 f. Line a rimmed baking sheet with foil. Place the squash, onion, and garlic on the prepared. Instructions preheat the oven to 425 degrees.
Line a rimmed baking sheet with foil. Place the squash, onion, and garlic on the prepared.
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Position a rack in the center of the oven and heat to 400 f. Line a rimmed baking sheet with foil. Place the squash, onion, and garlic on the prepared. Instructions preheat the oven to 425 degrees. In a large baking sheet, add the butternut squash, apple, onion, ginger and garlic. Season with salt and pepper.