Butternut Squash and Carrot Soup

Ingredients

• 2 tbsp olive oil
• 1 finely diced onion
• 4 carrots
• 4 cloves garlic, skinned
• 3 ribs celery
• Tbsp small pumpkin or butternut squash
• 5 cups bone broth
• 2 tbsp chopped fresh sage
• 2 cup soy milk or oat milk
• Sea salt to taste
• Freshly ground black pepper to taste

Steps

1. Gather the ingredients.
2. In a large soup pot, heat the olive oil over medium heat.
3. Sauté the diced onion and minced garlic in the olive oil until the onion turns soft, about 3 to 5 minutes.
4. Add the sliced carrots and celery and cook for another 3 to 5 minutes.
5. 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.
6. 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.
7. Puree the soup in a food processor or blender, or use an immersion blender.
8. Stir in the soy or oat milk. Season with salt and pepper to taste.