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Rustic Three Squash Soup


Serves 5-6 cups


4-5 cups roasted squash, scooped
can be any combo (I used 1 medium butternut squash/1 tiny buttercup squash/1 medium carnival squash)
1 cup plain soy milk (or hemp milk)
1/2 cup cinnamon applesauce
2 Tbsp apple cider vinegar
2 tbsp vegan buttery spread (or your fave oil - EVOO, pumpkin, macadamia, grape seed)
1/2 tsp cayenne (optional)
salt and pepper to taste

garnish: a few leftover squash slices and cayenne

sweetness note: If you'd like to add sugar, add in 1-2 Tbsp maple syrup (optional depending how sweet your squash varieties are, and how sweet you like it)



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