Roasted Garlic & Butternut Squash Soup
Sweet, savory and very yummy soup.
4 cups vegetable broth
4 tbsp light buttery spread
1 cup non-dairy rice milk
1 tbsp ground sage
1 cup chopped carrots
1/4 cup chopped celery
10 garlic cloves
2 cups chopped onion
4 lbs butternut squash
Roast two garlic heads in 350° F (175° C) oven for 30 minutes, set aside to cool.
Chop, seed and peel squash. Saute onions, celery and carrots in the light butter spread (like Smart Balance).
Add squash, vegetable broth and garlic to pot, bring to a boil.
Add sage, preferably fresh, minced.
Reduce heat and let simmer for about 30 minutes, or until squash is tender. Occasionally stir and mash soup with a wisk to break up the squash.
Add non-dairy milk, salt and pepper to taste.
Serve warm, garnished with vegan sour cream or anything else you like!
in 1 serving of Roasted Garlic & Butternut Squash Soup.
, 79% carbs, 7% protein.
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