Vegan Butternut Squash Soup

Rainy days call for hot soup! It's been raining all week in LA and I decided it was time to make some soup! My high school aged cousin recently decided she wanted to try out a vegan diet, so I had her over for lunch and made the yummiest vegan Butternut Squash soup! It was velvety smooth and had the perfect kick with the spices I added. She loved it and the recipe is so simple that she said she would definitely be making this for herself as she continues to navigate the vegan world! This is a really easy and yummy recipe that both vegans and meat eaters will love! Warm yourself up with this deliciousness!

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Ingredients

• 2 tablespoons olive oil

• 1 cup onion diced

• 1 cup celery diced

• 1 cup carrot diced

• 4 cloves garlic chopped

• 2 medium potatoes, cubed

• 4 cups butternut squash cubed (about 12 ounces)

• 1 (32 fluid ounce) container Vegetable broth

• 1 teaspoon salt (or to taste)

• 1/4 teaspoon pepper

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

Instructions

1. In a large pot add the olive oil onion, celery, carrot, garlic, potatoes, butternut squash, salt and cook for 10 minutes, or until lightly browned.

2. Pour in enough of the vegetable broth to cover vegetables. Stir in pepper, cayenne pepper, cinnamon and nutmeg. Bring to a boil. Reduce heat to low, cover pot, and simmer for 30 minutes, or until all vegetables are tender.

3. Transfer the soup to a blender, and blend until smooth.

4. Transfer the soup back to the pot and mix in any remaining vegetable broth to attain desired consistency.