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Jo du Toit: "Flip! This was amazing. Best butternut soup I’ve…" Read More
13Ingredients
81Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups butternut squash (diced)
- 1 sweet potato (peeled & diced)
- 2 large carrots (diced)
- 1/2 white onion (diced)
- 2 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 2 Tbsp. extra virgin olive oil
- 4 cups low sodium vegetable broth
- 1/4 cup unsweetened almond milk
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground nutmeg
- pepper
- salt
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Reviews(1)
Jo du Toit 3 years ago
Flip! This was amazing. Best butternut soup I’ve ever had (Sorry Mom-in-Law 😀).
It’s quick to make, with everyday ingredients. The roasting of the veggies is a very important step… don’t boil them.
I replaced some of the spices with what I had in the pantry - paprika instead of cayenne pepper, added a little mild yellow curry powder (with garlic & ginger) to replace the fresh garlic & ginger (ran out of the fresh Ingredients otherwise I would most certainly used that… fresh is better) and beef stock instead of vegetable stock.
I highly recommend this recipe