Gluten Free Vegan Serves 4
- 1 Medium Carrot Cubed
- 2 Tbsp Vegan Butter
- 1 Small White Onion Diced
- 2 Medium Potatoes Cubed
- 1 Stalk Celery Diced
- 32 oz Vegetable Stock
- 1 Medium Butternut Squash Peeled, Seeded, and Cubed
- Sea Salt and Pepper to Taste
Directions:
Melt the butter in a large pot, cook all vegetables for 5 minutes or until lightly browned. Pour enough of the stock to cover the vegetables. Bring to a boil and reduce heat to a low. Cover the pot and simmer for 40 minutes or until all the vegetables are soft. Transfer the soup into a blender (I just use my wand blender if you use a regular blender make sure to cool the soup prior). Blend soup until smooth and transfer back to the pot adding in any remaining stock to reach desired consistency. Bring soup back up to the right temperature and season to taste with salt and pepper.