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  • Writer's pictureOrli

Vegan Miso Butternut Squash Soup

Time: 35 Minutes Yield: 7 Cups

For the soup: 20 oz of cubed butternut squash (1 medium or 4 cups, about 1 inch by 1 inch) 2 cups of vegetable broth 1 cup water 1 onion, chopped a pinch of nutmeg 1/4 teaspoon cinnamon 1 tsp curry powder 2 tablespoons olive oil 5-9 tablespoons miso paste Instructions: 1. Add broth, water and butternut squash in a saucepan and simmer over medium heat for 15-20 minutes or until fork tender. 2. Put the olive oil in a skillet and add onion, nutmeg, cinnamon, and curry powder. Cook on medium heat until the onions are softened, 2-3 minutes. 3. Add the butternut squash (including the broth) and onion mixtures to a blender or food processor. Add 5 tablespoons of miso paste and blend until it's creamy and there aren't any chunks left. Taste it and more miso paste to taste. Add salt and pepper to taste. 4. Put one serving of soup into a bowl, grind pepper over it. Enjoy!

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