Vegan Creamy Butternut Squash Soup

This easy soup from the Principally Plant-Primarily based cookbook makes use of squash and potatoes to attain a silky, creamy texture, excellent for serving with crusty bread or a vegan grilled cheese.

What you want:

1 tablespoon olive oil
½ small yellow onion, chopped
4 cloves garlic, minced
1 medium butternut squash, peeled, seeded, and cubed
1 giant Russet potato, scrubbed and chopped
1 giant carrot, peeled and chopped
3 cups low-sodium vegetable broth
1 tablespoon minced recent rosemary
⅛ teaspoon floor nutmeg
1 teaspoon salt
⅛ teaspoon floor black pepper
Roasted pepitas, for topping
Vegan bitter cream, for topping

What you do:

  1. In a big pot over medium warmth, heat oil. Add onion and prepare dinner, stirring steadily, till softened, 4 to five minutes. Stir in garlic and sauté till aromatic, about 30 seconds.
  2. Add squash, potato, carrot, broth, rosemary, nutmeg, salt, and pepper. Convey to a boil, then cut back warmth to medium-low and simmer till greens are tender, 15 to twenty minutes. Utilizing an immersion blender, mix soup till easy. 
  3. Serve heat, topped with a sprinkle of pepitas and a dollop of vegan bitter cream.