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Ok, team. This butternut squash recipe has been tested, tasted, and proven to be one of the best Butternut squash recipes around! Would you like to know why I know this? Because my clients order it all the time! If they love it, I know you will too! This recipe is very minimal. The flavor notes come from the simplicity of the vegetables. You'll be delightfully surprised on how delicious it tastes with using very little ingredients. In hopes to better serve our planet, one of the biggest food trends of 2020 is a surge of plant-based recipes. I would be so honored if you'd be so inclined to add my Butternut Squash recipe to your vegan repertoire. I hope you enjoy this recipe just as much as everyone else does!

Click on the link below to watch this recipe featured on Daytime with Kimberly & Esteban: TIME: 30 MINUTES YIELDS: 6-8 SERVINGS

2 cups of yellow onion, diced 2 cups of celery, diced 2 cups of carrot, diced 6 cloves garlic, minced 2 thumb size pieces of peeled fresh ginger 4-5 cups butternut squash, peeled and diced 2 tablespoons of extra virgin olive oil 2- 3 cups of vegetable broth, divided 1 (15 ounce can) full fat coconut milk 1 1/2 tablespoons of Pink Himalayan Salt, divided 1/2 teaspoon of black pepper, divided Zest and juice of 1 lime 1. Chop all of the vegetables as listed above, set aside. 2. Place a large stock pot on the stove over medium high heat. 3. Wait for about 30 seconds (or until the pan gets hot, this creates a non-stick surface) prior to adding the oil. Add the oil and allow the oil to spread all over the bottom of the pan. 4. Add the onion, carrots, and celery. Stir until the onions are translucent and fragrant. Add a dash of salt & pepper. Using a microplane, grate the peeled piece of ginger directly into the pot. This process should take around 5-7 minutes. 5. Add the garlic and squash. Stir until all of the ingredients are well-combined. Add a dash of salt and pepper. Turn heat down to medium. Cook until the squash starts to soften up. This process can take up to another 7-8 minutes. 6. Add the broth and the remaining salt and pepper. Bring to a boil and then turn the heat down to medium-low. Simmer for another 15-18 minutes or until the squash is soft. 7. Turn the heat down low. Place an immersion blender directly into the soup and puree the soup until smooth. The soup should be able to coat the back of a spoon. 8. Pour the coconut milk directly into the soup. Stir for another couple of minutes. Using a microplane, zest the lime directly into the pot. Be sure to only get the green flesh of the peel and not the white pith. The white flesh will turn the soup (and any other dish) bitter. 9. Add salt and pepper to taste! Serve immediately. Optional garnishes: Diced green onion Charred leeks Chopped cilantro Diced jalapenos

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