Quick butternut squash soup

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Butternut Squash Soup For One

1 cup squash (I used a bag of frozen already cubed squash)

1/4 tsp salt

1/4 tsp cinnamon

1 tsp curry powder

1/4 tsp cumin

touch of black pepper

1/2 tbsp olive oil

1+1/4 cup of water

1 tsp veggie buillon

Handful of cashews (optional)

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Preheat oven to 425 F

Here above are the seasonings, add the 1/4 tsp of salt/cinnamon/cumin, 1 tsp curry powder, touch of black pepper, and 1/2 tbsp of olive oil to the 1 cup of butternut squash. If you have a whole squash, you can cut it in cubes. If it is frozen, microwave until it’s not.

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Spread your butter nut squash on a baking sheet and bake for about 25 minutes, if using a whole squash, you will likely need a bit more time. Test them at 25 and if they aren’t yet softened, bake for intervals of 5-10 minutes until they are.

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In a pan, mix 1 tsp veggie buillon to 1+1/4 cup water. Keep on heat until well blended. If you have veggie broth that is perfectly fine, just use 1+1/4 cup of veggie broth.

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Once everything is ready, blend all ingredients in a  food processor. Add more seasonings to taste.

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Add a handful of cashews if you so please. Not necessary but I felt it needed something, and cashews were that something.

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Reheat mix on a pan until it’s soup warm and you’re finished!!!

 

 

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