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Butternut Squash Soup


Puréed delicious soup!

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  • 1 large butternut squash
  • 1 medium shallot
  • 16 veg broth
  • 1/4 cup earth balance
  • 6 oz silken firm tofu
  • 1/8 teas nutmeg
  • Crushed red pepper, s&p



Step 1

Roast oil drizzled squash in a 325* oven for an hour. Sauté shallot in olive oil. Add squash, tofu and broth, butter and spices. Stir and mash. Puree in vitamix. Simmer till hot. Serve with crisped sage.

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