Butternut Squash Soup

Butternut Squash Soup

Serving size: 4

Prep Time: 15 minutes and 30 minutes of cooking (45 minutes)

Ingredients:

1 large butternut squash, peeled, deseeded, and chopped

1 medium onion, peeled and diced

1 medium carrot, peeled and diced

2 garlic cloves, finely chopped

1 Tbsp ginger, finely chopped

1 tsp dried thyme

½ tsp sea salt

1 cup plant milk (low fat coconut milk or unsweetened almond milk

Optional toppings: toasted pumpkin seeds, chopped chives, or hot sauce

Instructions:

1.       In large soup pot, sauté onion and carrot until tender (about 5 minutes).

2.      Add garlic and ginger and sauté another minute.

3.      Add thyme and salt and sauté until fragrant.

4.      Next add butternut squash and fill pot with water until just covering contents.

5.      Bring to a boil and reduce to simmer for approximately 30 minutes.

6.      Using an immersion blender, blend until smooth.

7.       Add plant milk and stir.

Serve soup serving on top of ¼ cup cooked brown rice or steamed vegetables of choosing, if more texture is desired.