- 1 3–4 pound butternut squash, peeled and cubed (about 10 cups)
- 2 cups carrots, diced small
- 1¼ cups diced celery
- 2 cups diced onions
- 6 cloves/2 tablespoons freshly minced garlic
- 3 tablespoons dried sage (don't omit — gives depth of flavor!)
- 2 cups chopped apples (I don’t peel, as skins have extra fiber, but it’s your choice)
- 6 cups water
- ½ teaspoon pepper (to taste)
- 1½ teaspoons kosher/sea salt (to taste)
- 1–2 cups almond milk (I add 1 cup to serve the first night, and a little more when I reheat leftovers)
Place onions, garlic, celery and sage into soup pot, along with a few tablespoons of water. Sauté until onions have softened. (Alternately, add everything to the pot at once.)
Add remaining ingredients except almond milk, and bring to a low boil. Lower heat and simmer until squash has softened.
Using an immersion blender (or a regular Vitamix), puree soup until creamy. If using a regular blender, be careful to vent, as steam could cause a buildup in pressure and explode the top. (We don't want all of our hard work ruined with a squash-covered ceiling!) Best to do this in batches.
Add almond milk if desired. Eat and enjoy, or freeze in quart containers for another day. We served this with pizza one night, and with corn muffins on another.
Note: We typically double this recipe, as the soup freezes really well.
For more of Jessica's recipes, visit Garden Fresh Foodie.