1 tablespoon olive oil
2 carrots, diced finely
1 onion, diced finely
1 sprig fresh sage, finely chopped
1 bay leaf
1 butternut squash, peeled and diced
6-10 cups water or vegetable stock
1/2 cup nondairy creamer (I use coconut creamer)
salt and pepper, to taste
1. Throw carrot and onion into a stockpot with the olive oil and saute over medium heat until onions and carrots have begun to soften.
2. Add the sage, bay leaf, and butternut squash to the pot. Add enough water or veggie stock to just cover the squash. Cover and simmer until squash is very tender (20-40 minutes depending on the size of the pieces).
3. Turn off heat, and bay leaf. Using potato masher, mash up the veggies until the soup is chunky but smooth-ish. Stir in the coconut creamer and add salt and pepper, to taste.
Enjoy! Hope you like this recipe! I was getting really burned out on plain squash soup and this has a great flavor and complexity of texture, considering that it only has a few ingredients.
Source of recipe: I wrote this recipe.