Butternut Squash And Carrot Soup
originally posted December 30, 2020
Recipe amended from https://www.thespruceeats.com/vegan-butternut-squash-and-carrot-soup-3377922
Ingredients
2 tablespoons olive oil
1 onion (diced)
4 cloves garlic (minced)
4 carrots (sliced)
3 ribs celery (diced)
2 small or 1 large butternut squash (peeled and chopped)
5 cups vegetable broth
2 tablespoons fresh sage (chopped)
1/2 cup soy milk or oat milk
Salt to taste (sea salt or kosher salt)
Freshly ground black pepper to taste
Parsley (chopped, to garnish)
Espelette pepper (skins and seeds finely chopped or pulverized in a spice grinder, to garnish)
Preparation
In a large soup pot, heat the olive oil over medium heat.
Saute the diced onion and minced garlic in the olive oil until the onions turn soft, about 3 to 5 minutes.
Add the sliced carrots and celery and cook for another 3 to 5 minutes.
Add the chopped butternut squash and stir just to coat the butternut squash with the oil. Pour in the vegetable broth and chopped fresh sage.
Cover, and bring the soup to a boil. Reduce the heat to a slow simmer and allow the soup to cook for at least 25 minutes, or until the squash is soft.
Puree the soup in a food processor or blender, or use an immersion blender.
Stir in the soy or oat milk. Season with salt and pepper to taste, and whatever other garnishes you like!