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Vegan butternut squash tomato soup Recipe (with Video)

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Discover our Vegan butternut squash tomato soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 20min


- 4 Garlic cloves, minced
- 1 Butternut squash, small, cubed about 2 ½ cups
- 1 Onion, finely chopped
- 0.5 c Cashews
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 18 ounce can crushed tomatoes
- 3 c vegetable broth
- 1 tsp Salt, or to taste
- Black pepper, to taste
- 1 tsp Paprika
- 1 tbsp Nutritional yeast, sub with miso paste
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Heat oil and cook onion and garlic
1. Heat oil in a large pot over medium heat.
2. Add onion to the pot.
3. Cook for 5 minutes.
4. Add garlic and cook for 5 more minutes.
Add remaining ingredients and simmer
1. Add all remaining ingredients to the pot.
2. Cover pot and simmer for 20-25 minutes or until squash has softened.
Blend and serve
1. Transfer soup to a blender (or use an immersion blender) blend until smooth.
2. Divide out soup and serve with your favorite sides and toppings.
3. I like to dip toasted sourdough in mine.

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