Butternut Squash Soup

Ingredients 

Makes about 6-7 cups, great for the freezer!

3 cloves of garlic - Minced or rough chopped doesn’t matter - I always use fresh!

2 stalks of celery - Medium Diced

1/2 Onion (sweet, white or yellow) - Medium Diced

1 Large carrot - Medium Diced

1 Parsnip - Medium Diced (Optional but I love parsnips)

1 Small Butternut Squash Medium Diced (or get the pre-diced butternut squash to save a lot of time)

4 Cups of Veggie Broth

1 Can of Coconut Milk or Cream (optional but adds such a nice creamy texture, you can also use dairy if not dairy free)

Salt & Pepper to taste - I love sea salt all the way!

2-3 Sprigs of Fresh Sage - julienned **Save some whole leaves for garnish**

Cooking Instructions

Saute the Mirepoix (the garlic, celery, onion & carrot) for about 5 minutes with some salt, pepper and the julienned sage.

Add in the parsnip, butternut squash, & veggie broth bring to a simmer and cover.

Let simmer about 30 minutes.

Add in the coconut milk if using.

Using an immersion blender or a high powered stand blender that is made to blend soups and blend until creamy. Taste for seasoning, add more salt if needed.

Fry the whole sage leaves until crisp (watch them, they burn quick!)

Serve and garnish with the crispy sage leaves.

Note: I had extra pumpkin from muffins I made so I added the extra not necessary but so good!

Storage: Keeps in fridge best 5 days,

Freezer: Make sure to cool completely before freezing and if freezing in glass leave some room for expansion.

Freezes up to 3 months - maybe longer if you’re wild.