Ingredients
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2 tbsp olive oil
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1 finely diced onion
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4 carrots
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4 cloves garlic, skinned
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3 ribs celery
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Tbsp small pumpkin or butternut squash
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5 cups bone broth
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2 tbsp chopped fresh sage
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2 cup soy milk or oat milk
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Sea salt to taste
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Freshly ground black pepper to taste
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Gather the ingredients.
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In a large soup pot, heat the olive oil over medium heat.
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Sauté the diced onion and minced garlic in the olive oil until the onion turns soft, about 3 to 5 minutes.
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Add the sliced carrots and celery and cook for another 3 to 5 minutes.
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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.
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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.
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Puree the soup in a food processor or blender, or use an immersion blender.
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Stir in the soy or oat milk. Season with salt and pepper to taste.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.