Fall is here! Don’t forget to check out all the delicious produce now in season at the farmer’s market or health food store. Fall specialties include beets, broccoli, Brussels sprouts, carrots, cauliflower, chard, edamame, eggplant, escarole, figs, grapes, kale, leeks, parsnips, pears, pumpkins, squash (acorn, butternut, and winter), sweet potatoes, turnips, squash, and zucchini to name a few.
INGREDIENTS
- 2 T. olive oil
- 2 large garlic cloves, finely chopped
- 1 cup finely chopped yellow onion
- 2 celery stalks, chopped
- 2 large carrots, finely chopped
- 8 cups chopped butternut squash (peeled, seeded and chopped into 1″ cubes)
- 4 cups vegetable stock
- 1 cup plain unsweetened soy milk, plus more if desired (coconut milk is also an option. I personally don’t use any kind of milk in my soup and skip this ingredient, adding more vegetable stock based on desired consistency.)
- Salt and Pepper to taste
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6-8 servings
PREPARATION
1. In a large stock pot over medium heat, heat the olive oil and saute the garlic, onions and celery, stirring often, until soft and fragrant, about 5 minutes. Add the carrots, butternut squash and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender, about 30-40 minutes.
2. Working in batches, transfer the soup to a blender and process until smooth. Return the soup to the pot. Stir in the soy milk (optional) salt and pepper, and cook until desired temperature and consistency, adding more soy milk (or vegetable stock) as desired . Serve hot.