Vegan Squash & Basil Soup Recipe

3-4 C Butternut Squash (or already cut/prepped from the store)

2 C Vegetable Stock (this will depend on how much squash you use)

1/4 C Almond Milk

Handful of Basil cut into fine strips

1/2 Green Apple

Sea Salt to taste and even a dash of maple syrup if you wish

Bring the squash to a boil in the veggie stock and when it’s about done, add in sliced apple for about a minute. Add almond milk and sea salt and then pour all ingredients into a good blender (Vitamix gives the best results). Blend on high for 2 minutes and enjoy!

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