Vegan Butternut Squash Soup

This vegan soup is perfect for fall because it is warm and creamy, and it is made with roasted butternut squash and fragrant herbs.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, garlic, carrot, and celery

Saut until softened, about 5 minutes

Add diced butternut squash, vegetable broth, dried thyme, ground nutmeg, salt, and pepper

Bring to a boil, then reduce heat and simmer for 20-25 minutes, until squash is tender

Use an immersion blender to blend the soup until smooth

Alternatively, transfer the soup to a blender and blend in batches

Adjust seasoning if necessary, and serve hot