Butternut Squash and Carrot Soup

[Silly Yak]

Butternut Squash and Carrot Soup

Ingredients:
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage
1/2 cup (soy) milk
salt and pepper to taste

Preparation:
In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
Add the carrots and celery and cook for another 3 to 5 miutes.
Add the squash and stir just to coat, then add the vegetable broth and sage.
Bring to a boil, then reduce heat to a slow simmer.
Allow to cook for at least 25 minutes, or until squash is soft.
Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.
Stir in the (soy) milk and season with salt and pepper to taste.

vegetarian.about.com/od/soupssal ... squash.htm

Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=57#ixzz1CAMQMam7