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The Best Butternut Squash Soup
2-2 1/2 lbs. butternut squash peeled, seeded, and cut into 1" cubes
1 lrg. onion, chopped
2 carrots, chopped
1 lrg. sweet potato, diced
4 Tbs. unsalted butter, or vegan butter
6 cups vegetable stock
Saute onions until soft. Add carrots, celery, squash and sweet potato. Cook for 5 minutes
Add stock, 1 tsp salt and bring to a boil. Cover and lower heat.
Cook for 35-40 minutes until squash is tender.
Use immersion blender (or Cuisinart) to puree when soup is cooled.
Add nutmeg and pepper to taste.