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Ingredients
- Quick Squash Soup
- One finely chopped onion*
- One quart of vegetable low sodium broth
- 1 1/2 teaspoon of freshly grated ginger (grate with a spoon to remove threads)
- 1 teaspoon of coriander
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of allspice
- 2 teaspoons of maple syrup
- Roasted squash
- 2 cups of minced kale*
Details
Preparation
Step 1
Put all ingredients, except the kale, in your Crockpot®. Cook on HIGH for four hours. Let cool. Puree with an Immersion Blender. Add 2 cups of minced kale. Add 1 ¼ cups non dairy, unsweetened milk. Heat for 10-15 minutes on low in the Crockpot®.
If you are REALLY in hurry…you can use frozen squash. Note the (*) which indicates that you can use the frozen rendition.
NOTE FROM CHAR: I generally double the recipe. And I store in two-cup containers in the freezer.
I really call this K.I.S.S. for KEEP IT SIMPLE SOUP.
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