This is an easy to prepare, delicious healthy soup that everyone will love! ~
4 cups of Butternut Squash peeled and chopped
2 lg carrots diced
2 celery stalks
1-2 tablespoons extra-virgin olive oil
Small white onion, diced
2 cloves garlic, chopped
32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)
2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)
1 tablespoon dried basil ( optional)
1/4 can of coconut or plantbased milk
1/2 teaspoon sea-salt (more or less, to taste)
1/2 teaspoon cracked black pepper (more or less, to taste)
1 tsp toasted pumpkin seeds
Heat olive oil in a large, heavy bottomed soup pan on medium heat.
Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)
Add carrots, squash, and veggie stock.
Bring to a gentle boil then lower to a simmer.
Stir occasionally for about 30 minutes.
Cook until tender
Add cooked soup carefully in portions to a high speed blender and blend until smooth.
Add a little water or broth if needed.
Return to pot and whisk in plant milk
Heat again slowly if needed
Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro