Butternut Squash Soup

SIMPLE BUTTERNUT SQUASH SOUP

{vegan, gluten free, dairy free}

recipe modified from two peas and their pod

EQUIPMENT:

Large pot

Blender or Immersion blender

PREP TIME: 10-15 minutes

COOK TIME: 30-40 minutes

SERVES: 4-6 {I double the recipe, trust me you’ll want to}

INGREDIENTS:

• 1 Tablespoon olive oil {or coconut oil}

• 1 large carrot chopped

• 1 celery rib chopped

• 3 cloves garlic minced

• 2 lb peeled chopped butternut squash about 1 medium size {or buy pre-chopped}

• 2 cups vegetable broth

• 1 green apple, peeled, cored, chopped

• 1 sprig fresh thyme

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• freshly grated nutmeg {optional}

METHODS:

1. Add olive oil to a large pot and heat on medium heat.

2. Sauté the onion, carrot, celery and garlic until soft 3-5 minutes.

3. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, salt and pepper.

4. Place a lid on the pot.

5. Cook on medium heat for 30-35 minutes {or until the squash and the apple break apart easily}.

6. Use a blender and blend in batches {note: let the soup cool a bit and blend until smooth} or an immersion blender to puree the soup until smooth.

ENJOY!