Butternut Squash and Carrot Soup

A butternut squash soup with carrots, celery, and fresh chopped sage. This soup is both vegetarian and vegan. It is one of my favorite recipes.

 

Butternut Squash and Carrot Soup

• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 carrots, sliced
• 3 stalks celery, diced
• 2 small or one large butternut squash, peeled and chopped
• 5 cups vegetable broth
• 2 tbsp chopped fresh sage
• 1/2 cup soy or almond milk, or milk of choice
• salt and pepper to taste
• curry powder to taste (optional, but the curry makes it divine)

Directions:
In a large soup pot, saute the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.

Add the carrots and celery and cook for another 3 to 5 minutes.

Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

Using a potato masher or a large fork, mash the squash until smooth, or, you can puree the soup in a food processor or blender.

Stir in the soy milk and season with salt and pepper to taste.