There is something so satisfying about this soup. It is super simple to make and perfect for a lazy night after work or even elegant enough to prepare for company. There are a few variations that I have included at the end of the post, feel free to play around until you find the combination that is right for you.
1 medium butternut squash, peeled and large cubed
1 medium onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 white potato, cubed
1 box of vegetable broth plus more for desired consistency
Cinnamon, to taste
Sea Salt, to taste
Place butternut squash in a greased baking dish, sprinkle with sea salt and toss to coat. Cook until softened and browned in a 400F oven.
Meanwhile cook the onion, carrots and celery in a stock pot until softened. Add potato and cooked butternut squash, cover with broth. Simmer until everything is tender. Using a hand mixer puree until it becomes smooth. If it is like baby food add more stock until it becomes more soupy. Add cinnamon to taste, a little bit goes a long way. Serve hot with a dollop of vegan cashew sour cream and enjoy!
This recipe it only a guideline, for those who like it sweeter add a sweet potato or a granny smith apple instead of the white potato.