Winter is almost here, so out come the comforting soups! What is your favourite combo of flavors in soup? I think this is mine right now. This butternut squash soup is so easy to make and is crammed full of veggies!
Making this soup is so easy. The secret to making it so creamy without any dairy is potatoes. They make any soup better in my opinion! You cook all the vegetables and then puree it to a smooth consistency. You don’t have to puree it, but it does make it much nicer to eat!
Butternut Squash Soup
A comforting and filling meal
- 1 Tbsp Extra Virgin Olive Oil
- 2 Lg Onions
- 2 Stalks of Celery
- 2 Carrots
- 1 Red Bell Pepper
- 3 Cloves of Garlic
- 3 Potatoes
- 3 Cups Butternut Squash
- 6-8 Cups Vegetable Stock
- ½ tsp Ground Sage
- 1 tsp Ground Chipotle Pepper (optional)
Heat the oil in a large stock pot on medium heat.
Dice the onions, celery, carrots, bell pepper, and garlic. Add it to the stock pot and cook until the onions are translucent.
Chop the potatoes and butternut squash into approximately ½ inch pieces, and add it to the other vegetables. Cook for one minute. Add the stock and spices; cook until the potatoes are soft.
CAREFULLY put vegetables and stock into a blender and blend until smooth. If you don't have a blender, an immersion blender works too. Serve with salad and enjoy!