Vegetarian Butternut Squash Soup Recipe
Serves 615 mins prep30 mins cook
This Vegetarian Butternut Squash Soup is the best fall soup EVER! It’s clean eating, gluten-free, and can easily be converted to be vegan and dairy-free.
0 servings
What you need
Instructions
0 Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes. 1 Add in the garlic and cook for 30 seconds. 2 Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes. 3 Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix). 4 Ladle soup into bowls. Top it off with a dollop of creme fraiche and garnish it with parsley. Serve.View original recipe