Butternut Squash is good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. And Carrots are a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese. Enjoy eating this deliciously healthy soup!
2 tablespoons olive oil
1 leek, diced
4 cloves garlic, minced
5 carrots, sliced
3 stalks celery, diced
1 large butternut squash, peeled and chopped
5 cups chicken or vegetable broth
2 tablespoons fresh sage, chopped
1/2 – 3/4 cup soymilk*
Salt and pepper to taste
Heat olive oil in large pot. Sauté the leek and garlic until soft: 3 to 5 minutes. Add the carrots and celery and cook for another 3 to 5 minutes.
Add the butternut squash and stir just to coat, add the broth and sage. Bring to a boil, and then reduce heat to a low simmer. Simmer for at least 25 minutes, or until butternut squash is soft.
Puree the soup with an immersion blender, or in a food processor until smooth. Stir in the soymilk*, and season with salt and pepper to taste.
*The soymilk gives this soup a nice, creamy texture. It can be eliminated if soy is a concern. Any alternative milk could be used – rice, almond, oat, or coconut. Of course dairy milk or heavy cream can also be used. Another great alternative to soymilk is sunflower seed milk, which gives the soup a wonderful nutty flavor.