Butternut Pumpkin Sage Soup
This creamy, vegan soup just screams "fall"—and "healthy"!
Servings: 4 servings
Cost: $10
Equipment
- Large stock pot
- Blender or immersion blender
Ingredients
- 8 cups vegetable broth organic and yeast-free OR water
- 1 bay leaf
- 4 cups chopped butternut squash
- 2 cups chopped pumpkin
- 2 stalks celery chopped
- 1 large onion chopped
- ½ bunch fresh sage or 3 to 4 teaspoons dried sage
- 1 tablespoon sea salt
- 1 tablespoon black pepper
Instructions
- Add vegetable broth (or water), bay leaf, butternut squash, pumpkin, celery, and onion to a large soup pot. Place on medium high heat and cook for about 30 minutes (or until the squash is soft). Add sage, salt, and pepper. Simmer for another 3 to 5 minutes.
- You can serve this soup as is, or make it smooth by blending it in batches with a blender or using an immersion blender.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.