Amateur Deaf Chef: Vegan Butternut Soup

A vegetarian butternut squash soup recipe with carrots and fresh chopped sage. This butternut squash soup with carrots is both vegetarian and vegan. A reviewer gave this butternut squash soup recipe 4 out of 5 stars and said, "I loved this soup recipe. It was quick, easy, and flavorful." I certainly agree! See also: More vegetarian soup recipes Ingredients: 2 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 4 carrots, sliced 3 stalks celery, diced 2 small or one large butternut squash, peeled and chopped 5 cups vegetable broth 2 tbsp chopped fresh sage 1/2 cup soy milk salt and pepper to taste Preparation: In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes. Add the carrots and celery and cook for another 3 to 5 miutes. Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft. Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender. Stir in the soy milk and season with salt and pepper to taste.