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Creole Spiced Butternut Squash & Sweet Potato Soup with Vegan Parmesan Croutons
MEET THE SHANNONS18Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (peeled, seeded and cubed)
- 1 cup carrots (diced)
- 2 leeks (thinly sliced)
- 1 sweet potato (cubed - you can peel it if you want but I didn't)
- 5 cups bouillon (Better Than, Vegan No Chicken Broth, made per instructions on the package)
- 1 Tbsp. Creole seasoning (Tony Chachere's Original)
- 2 dashes liquid smoke
- 1 tsp. black peppercorn (Fresh Ground, you might want more to sprinkle over the top)
- 2 tsp. Louisiana Hot Sauce
- 1 Tbsp. white wine
- 2 tsp. lemon juice
- 1 tsp. cumin
- 2 cloves garlic (minced)
- 2 Tbsp. olive oil
- roasted pepitas (pumpkin seeds to sprinkle over the top)
- 1/2 baguette (sliced diagonally into coins)
- 1/3 cup olive oil
- 1 Tbsp. vegan Parmesan cheese (per slice)
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