This creamy, vegan soup just screams "fall"—and "healthy"!
Course
Soup
Cuisine
Beauty
Keyword
vegan
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4servings
AuthorHello Glow
Ingredients
8cupsvegetable brothorganic and yeast-free OR water
1bay leaf
4cupschopped butternut squash
2cupschopped pumpkin
2stalks celerychopped
1large onionchopped
1/2bunch fresh sageor 3 to 4 teaspoons dried sage
1tablespoonsea salt
1tablespoonblack 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.
Recipe Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.