A vegetarian butternut squash soup recipe with carrots and fresh chopped sage. This butternut squash soup with carrots is both vegetarian and vegan. A reviewer gave this butternut squash soup recipe 4 out of 5 stars and said, "I loved this soup recipe. It was quick, easy, and flavorful." I certainly agree!
See also: More vegetarian soup recipes
- 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
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.
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