Easy Butternut Squash Soup / DF GF Vegan

I used ½ of a large butternut squash in my last recipe, Vegan Stacked Timbale, and knew exactly which recipe would be perfect for the other ½ of the squash.

Quick, easy and Dairy-free Butternut Squash Soup is the perfect comfort food for Cabin Fever Blues. Rich in Vitamins A and C, this hearty soup is surprisingly low in fat and calories.

Pick up pre-cut Butternut Squash chunks at the store ahead of time. Alternatively, you can prep a squash the day before: Cut it in half lengthwise, bake cut sides down in a 350° oven for 1-1½ hours. Peel the skin and use the baked squash in this soup.

Easy Butternut Squash Soup / Dairy Free, Gluten Free and Vegan

• Servings: 4
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a warm, delicious, and nutritious comfort food perfectly paired with a sandwich, pizza, or chips.

Ingredients

• 1 washed and cubed stalk of celery
• 1 washed, cut up and peeled carrot
• 2 small washed, peeled and cut up potatoes
• 2 32 oz.  boxes of chicken stock (I used my homemade) Vegan version: vegetable broth
• 1 small onion cut up
• 1 finely minced garlic clove.
• 2 tbsp. oil
• 3 c. small cubed butternut squash
• few turns of Himalayan sea salt and ground pepper. You can add any spice you like, ginger, cloves, or nutmeg.

Directions

1. Place the oil, garlic, onion in a stock pot and saute until transparent.
2. Add in the vegetables and stock.
3. Cook for 45 minutes on low heat, until the veggies are soft.
4. Shut off the heat and mix with an immersion blender, or pour into a blender and puree.
5. Garnish with a sprinkle of minced cilantro or thyme, a swirl of plain dairy-free yogurt, toasted nuts or chopped pumpkin seeds, or toasted, unsweetened coconut.