Wonderful for a Fall or Winter meal, side, or snack. I even eat it cold the next day.
INGREDIENTS
8 cups of Butternut Squash, peeled and chopped in 1' cubes
1 whole Onion, chopped
1 Sweet Potato/ yam cubed
1 idaho potato cubed
4 cups Vegetable stock
2 lg carrots
1 tsp. Salt/ pepper
1 cup of plantbased milk
2 Tbsp. Olive Oil
2 cloves of garlic
2 celery stalks
METHOD
Sauté chopped onion , garlic and celery in oil in a large pot for 5 min
Add broth, carrots, potatoes, squash and bring to a boil
Cook abot 30-40 minutes until tender
Work in batches and Puree soup in a food processor or high-speed blender until smooth
Return soup to the pot
Stir in Dairy free milk. You could also add in a touch of cashew creme.
Salt and Pepper to taste
Heat again slowly if needed
You may add some toppings such as toasted pumkin seeds, parsley, etc
Enjoy