Vegan Butternut Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 2 celery ribs (diced)
• 3 carrots (diced)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups butternut squash (peeled and cut into 1" cubes)
• 5 cups vegetable broth
• 1 cup non-dairy milk (unsweetened/unflavored)

Instructions

1. 1

   Sauté the vegetables: Add the olive oil to a large pot or dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 7-10 minutes, until softened.

2. 2

   Add the garlic and seasonings: Stir in the garlic, salt, and black pepper. Cook for 1–2 minutes, until fragrant.

3. 3

   Simmer until tender: Add the butternut squash and vegetable stock, stirring to combine. Cover and bring to a boil, then reduce the heat and simmer (partially covered) for 20–25 minutes, or until the squash is fork-tender.

4. 4

   Blend until creamy: Remove the pot from the heat and transfer the soup to a high-speed blender along with the non-dairy milk. Blend for about 2 minutes, until smooth and creamy. Alternatively, use an immersion blender directly in the pot for a no-transfer option.

5. 5

   Serve & enjoy: Ladle the soup into bowls and serve warm. Top with roasted pumpkin seeds, a swirl of coconut cream, or freshly cracked black pepper. Enjoy!