Butternut Squash and Carrot Soup



  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 carrots, rough sliced
  • 3 stalks celery, rough diced
  • 2 small or one large butternut squash, peeled and rough chopped
  • 5 cups vegetable or chicken broth
  • 2 Tbsp chopped fresh sage (or 2 tsp. dried)
  • 1/2 cup soy milk (optional)
  • salt and pepper to taste


  • In a large soup pot, saute the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
  • Add the carrots and celery and cook for another 3 to 5 minutes.
  • Add the squash and stir just to coat, then add the broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
  • Blend until silky with an immersion blender or puree in food processor or blender
  • Stir in the soy milk and season with salt and pepper to taste. (I skipped the salt and soy milk and it’s still delicious)

source: about.com


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