Vegan Butternut Squash Soup with Crispy Brussels Sprouts and Ginger
This vegan butternut squash soup recipe is the perfect balance of sweet and savory, without using any added sugar or cream. Coconut milk gives it a silky texture, fresh ginger adds a little pep, and the whole thing is finished with a pile of crispy brussels sprouts.
Author: Feed Me Phoebe
, thinly sliced
Crushed Red Pepper Flakes
Apple Cider Vinegar
Preheat the oven to 425 degrees F (220 degrees C).
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