Butternut Squash Soup
Medium Sized Butternut Squash (the more you use, the thicker the soup will get once you blend it, so use your own discretion), cut into smallish cubes
Half a White Onion, diced
1 big carrot, diced
4 cups of vegi stock (or 2 vegi bouillon cubes and 4 cups of water)
2 Tbsp Butter (or vegan butter)
1/4 cup Cream cheese (or tofu cream cheese)
About 1/4 cup Sharp Cheddar Cheese (or 1/3 cup vegan cheese plus 2 tbsp vegan Parmesan)
Some salt & pepper to taste
Parsley for garnish
(If you are interested in making this a little less sweet, and more savory, add parsley, more cheese, or salt to taste)
In a larger sauce pan, put in butter, chopped butternut squash, onion, and carrots and saute for about 5-10 minutes until onions begin to change color and soften.
Add vegi stock and simmer for 15 minutes. Carrots and Squash will begin to soften.
Once vegis have all softened, add cheeses (or substitutes) and stir until melted and incorporated into soup. Add salt and pepper if you think soup needs it.
Once all ingredients have been added, and it tastes to your liking, blend the soup with whatever you may have available to blend (immersion blender, standard blender, Cuisinart) or if vegis are soft enough, you could use some sort of mashing tool and just have a really chunky soup.
Garnish with parsley, and gobble it up!!! Sooooo yummy!!!
Pairs Well With
It's November. It's cold out. And there are tons and tons of squash style vegis at the grocery store. So, better get on it and make some Butternut Squash Soup!