BUTTERNUT SQUASH SOUP #vegan
41 ml olive oil
1 large white onion, chopped
1 garlic clove, minced
4 medium size carrots, diced
4 potatoes, peeled and sliced or cubed
1/2 medium size butternut squash, peeled, seeded, and diced (about 2 pounds/907 grams)
water, enough to cover the ingredients
salt and ground pepper
In a large pot, heat the olive oil over medium heat. Stir in the onions and garlic an cook until tender, 5 minutes.
Add all the remaining ingredients except the spices. Stir and bring to a boil. Lower heat and simmer until all the vegetables are tender, abut 45 minutes. Remove from heat.
Transfer the soup to a blender or food processor in small batches and blend until smooth.
Return the pureed soup to the pot and reheat over medium heat. Season to taste with salt and pepper and a pinch or two of ground nutmeg, if desired.
I used a hand blender and did the whole soup. Didn't need to reheat and added the spices.
I created this soup but like almost everything in this earth someone else might created the same already.