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Proof that vegan, gluten-free food can be really damn easy? Chef Nisha Vora’s Instant Pot spicy thai butternut squash soup. The author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019) says the hardest part of making the recipe is chopping the butternut squash. Quick tip: microwaving the squash for 3 minutes will soften it and make it much easier to cut. And zero judgment if you want to buy the pre-chopped stuff. This recipe is all about big flavor for little work.
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