Butternut Squash Soup- Vegan & GF

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, medium
  • 4 Carrots
  • 3 sticks Celery
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1 tsp Sage, dried
  • 1/2 White onion, medium

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 S&p

• Oils & Vinegars

  • 1 tbsp Oil

Found on bbritnell.com

Ingredients

• 1/2 of a medium white onion, chopped
• 1 tablespoon of oil, olive oil or coco oil
• 1 medium butternut squash, peeled and cubed
• 4 carrots, peeled and chopped
• 3 sticks of celery, chopped
• 4 cups of vegetable broth
• 4 cloves of garlic, minced
• 1-2 teaspoons of ginger, grated, depending on preference
• 1 teaspoon of dried sage
• S&P to taste
• Optional: 1 cup of milk, any kind
• For serving: sauteed kale

Directions

• In a large pot, saute the onion in the oil for 5 minutes. Add in the garlic and saute for an additional minute.
• Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the squash and carrots are tender. Let cool slightly.
• Add in the milk to the pot.
• Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes.
• Add additional S&P if needed.
• Top with sauteed kale and ENJOY!!!
• This soup is best served very warm.