Creamy Miso Squash & Cauliflower Soup
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Ingredients:
Easy, 30-Minutes, Oil-Free Option
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Cook the leek in oil or broth until softened
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Add the butternut squash. Cook for 1 minute more to coat the squash in the oil or broth.
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Add the cauliflower and sprinkle flour. Mix to coat cauliflower with flour.
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Add nondairy milk, broth, thyme, bay leaf, and dissolved miso.
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Simmer covered until veggies are fork tender. Add frozen corn and lemon zest. Season with salt, tamari, and fresh lemon juice to taste.
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