My sister made this on one of her trips to visit last fall. Delicious! It is a favorite of mine. The children don't love it like I do which just leaves more for me to enjoy. We have frozen the leftovers in small containers and the taste remains the same. The original recipe calls for soy milk but her version is so good without the milk we don't add it. To make it a meal, I will pour the soup onto some steamed brown rice. Enjoy!
Ingredients
1 onion, diced
4 garlic cloves, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped (frozen cubed butternut squash will work in a pinch)
5 cups low sodium vegetable broth (read ingredient labels to avoid added refined oils)
2 tablespoons fresh sage, chopped
salt and pepper to taste
Directions
In a large stock pot or dutch oven, sauté onion and garlic in 1/4-1/2 cup of water until soft (5-8 minutes). Add in carrots, celery and more water cooking an additional 5-8 minutes. Continue to add water to keep ingredients from sticking to pan. Add squash, broth and sage. Stir until squash well coated. Bring to boil, reduce heat to a simmer. Cook for 25 minutes or until squash is soft. Mash the contents with a potato masher or blend ingredients in food processor or blender. Add salt and pepper to taste. Serve warm.
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