Saturday, October 30, 2010

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)
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.

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