Vegan Butternut Squash Soup

If you’ve been reading my blog for any length of time, you know I’m a soup fanatic. Lately, I’ve been inching towards a vegan diet since dairy and I have officially broken up, and I’m trying to get healthier overall.

My friend Keith is an Ironman, cyclist, and all around active dude and he has recently converted to the vegan diet and loves it. He recently shared this recipe for Vegan Butternut Squash Soup and I made it last night. It is really creamy and delicious without any dairy. I modified it a bit (added garlic and omitted the nutmeg because I loathe sweet soups and left out the water because I like a thicker soup) but you can find the original recipe here.

Ingredients

5 lbs Butternut Squash (I bought three bags of the Trader Joes pre-cut butternut squash because I’m lazy)

4 cups Vegetable Broth

3 cloves garlic, finely chopped

1 Onion

2 Potatoes

Olive Oil (1/4 cup)

Salt

Pepper

Directions

Chop the onion finely and put in in the bottom of the soup pot with the olive oil. Saute until the onions are clear (about five minutes). Add the garlic and let simmer for one minute. Add the squash and the potato (both peeled and chopped into chunks). Add the broth to the pot, along with the squash and potatoes. Allow all of the veggies to simmer until they are soft (about 30 minutes). Add salt, pepper, and any other spices to taste. Next, blend the soup, either in batches in a blender, or using an immersion blender.

Enjoy!