Butternut Squash Soup (GF, EF, DF, OF, SF, Vegan, Vegetarian)

This is a very easy and delicious recipe that is packed with plenty of flavor and perfect for the cool “winter” days that we’ve been having this past week. I honestly can’t complain about the winter that we have had so far, but I won an awesome Cuisinart Immersion blender from Soup Chick and decided I need to make some soup. I looked around at what I had and threw together a very tasty butternut squash soup that just so happened to be free of pretty much everything, except flavor. There is no gluten, eggs, dairy, onion, or soy and is vegan and vegetarian!! The recipe is simple and can be adjusted to your specific needs and tastes buds.You also don’t need an immersion blender, you can instead use a food processor (which I don’t own) or a blender.

Simple Butternut Squash Soup

3 Celery Stalks – rough chop

2 Carrots – peeled and rough chop

2 cloves of garlic – rough chop

1 inch piece of ginger – rough chop

2 small butternut squash – peeled, seeded and chop into 1 inch pieces

Salt and Pepper to taste

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (Optional)

2 tablespoons Wholesome Natural Sweeteners Maple Agave Nectar

3 Cups homemade vegetable stock (or Pacific Natural Foods low sodium vegetable broth)

1 Tablespoon olive oil

In a large stock pot over medium heat add olive oil. Add the garlic and ginger, cook for 1 minute. Add celery and carrots and continue to cook for 3-4 minutes. Add chopped butternut squash and vegetable stock. Simmer for 15-20 minutes, until squash is fork tender.

Remove pan from heat. Using an immersion blender blend soup until smooth. Season with salt, pepper, cinnamon, and cayenne pepper. Return to burner to warm throughout. Add maple agave nectar right before serving.