Creamy Butternut Squash Soup

Fill your kitchen with the cozy scent of fresh rosemary and simmering vegetables, and fill your belly with this nourishing, dairy-free butternut squash soup.

Ingredients

• 1 tablespoon olive oil
• ½ small yellow onion, chopped
• 4 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large Russet potato, scrubbed and chopped
• 1 large carrot, peeled and chopped
• 3 cups low-sodium
• vegetable broth
• 1 tablespoon minced fresh rosemary
• ⅛ teaspoon ground nutmeg
• 1 teaspoon salt
• ⅛ teaspoon ground black pepper
• Roasted pepitas, for topping
• Vegan sour cream
• for topping

Method

1. In a large pot over medium heat, warm oil. Add onion and cook, stirring frequently, until softened, 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
2. Add squash, potato, carrot, broth, rosemary, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 15 to 20 minutes.
3. Using an immersion blender
4. blend soup until smooth.
5. Serve warm, topped with a sprinkle of pepitas and a dollop of vegan sour cream.