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cozy dairy-free & vegan BUTTERNUT SQUASH SOUP topped with a drizzle of maple syr…

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cozy dairy-free & vegan BUTTERNUT SQUASH SOUP topped with a drizzle of maple syrup, pumpkin seeds & dried cranberries. I finally shared my experience on Intermitted fasting, benefits & how I started. In case you missed it on my story, it’s saved on my highlights on my page! Make sure to check if out if you’ve been curious about IF. Do you practice intermittent fasting?
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4 large carrots, peeled & cubed
3 cups veggie stock
1 butternut squash, peeled & cubed
1 yellow onion, chopped
1 apple, chopped
1 tsp avocado oil
1 tsp minced garlic
1 tsp salt
1 tsp pepper
1/2 tsp ginger
1/2 tsp turmeric powder
1/2 tsp cinnamon
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1️⃣ Heat the avocado oil a stockpot on med/high heat. Sauté the chopped onion & garlic for 10 mins until translucent.
2️⃣ Add the remaining ingredients into the pot. Cover with a lid. Simmer for 30 mins on medium/low heat.
3️⃣ Transfer the contents into a high powered blender & blend for about 30 seconds until smooth & creamy.
4️⃣ Transfer the soup back into the stockpot & cover until ready to serve.
** Serves 4-6 people.

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