BelleStyle Vegan Fall Soup Ingredients:
- 1 Butternut Squash Medium size, roasted and scooped out of skin.
- 4-5 Organic Carrots, (can be orange or yellow) diced
- 1 large Onion diced
- 1 head of Celery diced (about 4-5 stalks)
- 1 clove Garlic crushed chopped
- 2 Tbsp Olive Oil
- 1 Tsp. Turmeric
- 1 Tsp.Nutmeg
- 2 Tsp. Ginger
- 2 Bay leaves
- Sea salt to taste
- Fresh Pepper to taste
- 5-6 cups Vegetable Stock or chicken stock if you don’t care if its full vegan.
2 cups Oatly Oat Milk, (you can substitute for regular milk or cream of you want it to be richer in taste. i made mine with Oat milk and it was still full of flavor.)
How To:
This super easy soup just sits on your stove simmering until you have time to blend it.
Start with a large pot and heat on medium. Add the olive oil, onions and garlic and stir for a few minutes. Let them sweat. Add carrots, celery, bay leaves, salt, pepper, turmeric, ginger and nutmeg and let it all sweat together for a few minutes.
Then add the butternut squash, and stock. The stock should cover the vegetable in the pot. Depending on how much veggies you put in you may need a little more stock to cover them. There is no wrong way to make this soup. Follow your senses and smell often too see if you want more ginger or salt for example. It should smell fresh and inviting. Simmer on low for 30-40 minutes. Don’t worry if your soup is looks thick. After it cools for a little, add soup to a blender, and add oat milk, cream or regular milk. Blend until smooth. Salt and pepper to taste.
This soup is fresh and superfood filled! The turmeric, nutmeg and ginger clear your sinuses and add a warm comforting feeling to this soup. Best served hot with your choice of artisan bread.
Low fat + Vegan + Superfood