BUTTERNUT SQUASH & CARROT SOUP

BUTTERNUT SQUASH & CARROT SOUP image

Number Of Ingredients 10

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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 milk
salt and pepper to taste

Steps:

In a large soup pot, sautee 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 miutes. 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, alternatively, you can puree the soup in a food processor or blender. Stir in the soy milk and season with salt and pepper to taste.