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Butternut Squash Soup with Garam Masala

  • Total Time: 1 hours  5 mins
  • Hands-on Time: 20 mins
  • Makes: 8 servings

Spike vegan butternut squash soup with sweet maple syrup and spicy, organic Garam Masala and ginger for a dish that’s simple to make, yet memorable to serve.

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1. Simmer all ingredients except maple syrup until very tender.
2. Remove bay leaf. Puree and pass through a fine strainer.
3. Return to heat, bring to simmer, and add the maple syrup.
4. Season to taste with sea salt and freshly cracked black pepper.
5. Serve immediately, or cool and store up to three days. Freezes well.


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