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A delicious soup always begins with a flavorful base. Roasting the butternut squash in halves adds flavor and eliminates unnecessary cubing or peeling. In addition, butternut squash contains great nutrients like vitamin-A, potassium, and fiber. Coconut milk is one of my favorite components in cooking. In this recipe it lends a creamy texture to the soup without using any dairy ingredients. You’re going to love this wholesome and satisfying soup.
