Vegan Butternut Squash Soup

Serves 6-8

Ingredients

1 large butternut squash
2 tbsp extra virgin olive oil
1 carrot, roughly chopped
1 stalk of celery*, roughly chopped
2 large shallots, roughly chopped
2 garlic cloves, peeled
2 medium yellow potatoes, peeled and roughly chopped
900ml (30oz) vegetable broth
2 cups water
3 large sage leaves*
3-4 sprigs of thyme*
salt to taste
black pepper to taste

*include the celery leaves for extra flavor
*substitute with 2 tsp dried sage
*substitute with 2 tsp dried thyme

Recipe

Preparation and Roasting the Butternut Squash:

1. Preheat your oven to 425°F (220°C).

2. Wash the large butternut squash thoroughly. Cut it in half horizontally, and then further into quarters. Using a spoon, remove the seeds and fibrous bits from the fleshy part of the squash.

3. Place the prepared squash quarters on a baking sheet with the cut side facing up. Drizzle a generous amount of extra virgin olive oil over the squash. Flip them again, this time with the skin side facing up.

4. Bake the squash in the preheated oven for approximately 30-40 minutes. You'll know it's ready when the skin becomes wrinkly, and the squash is fork-tender. Allow the roasted squash to cool until it's easy to handle, and then peel the skin with a knife. Cut the squash into chunks and set them aside.

Preparing the Soup:

1. In a deep soup pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add in the roughly chopped carrot, shallots, celery, garlic, and potatoes. Sauté for about 3-4 minutes, allowing the aromas to fill the air. Stir occasionally to prevent burning.

2. Pour in the vegetable broth and add enough water to ensure that the vegetables are fully covered. Tear apart the sage leaves and add them to the soup. Remove the thyme leaves from the sprigs and add them using your fingers. Season with salt and pepper to taste, but be cautious not to over-season; you can adjust later if needed.

3. Cover the pot and allow the soup to come to a boil. Once it's boiling, partially uncover and reduce the heat to medium-low. Let it simmer for about 20-30 minutes, or until the potatoes and carrots are very soft. The cooking time may vary depending on the size of your vegetable chunks.

4. Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, carefully blend the soup until it's silky smooth.

5. Serve the butternut squash soup warm, not piping hot, to savor all the wonderful flavors.