Butternut Squash Soup Recipe

This vegan Butternut Squash and Sunflower Milk Soup is a delightful way to embrace the flavors of autumn while incorporating the goodness of our unsweetened sunflower milk. A perfect fall recipe for warming up on a crisp autumn day. It's vegan, gluten-free, and sure to be a hit at your fall gatherings.

Ingredients:

• 1 medium-sized butternut squash, peeled, seeded, and cubed

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cups vegetable broth

• 1 cup RiseUp Foods sunflower milk (unsweetened)

• 2 tablespoons olive oil

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• Salt and pepper to taste

• Fresh thyme or sage leaves for garnish (optional)

Instructions:

1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.

2. Add the cubed butternut squash to the pot and continue to cook for another 5 minutes, stirring occasionally.

3. Pour in the vegetable broth, making sure it covers the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the butternut squash and other vegetables are tender.

4. Using an immersion blender or a regular blender (in batches), puree the soup until smooth and creamy. Be cautious when blending hot liquids.

5. Return the pureed soup to the pot and stir in the sunflower milk, ground cinnamon, and ground nutmeg. Simmer for an additional 5-10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

6. Remove the soup from heat and ladle it into bowls. Garnish with fresh thyme or sage leaves if desired.

7. Serve hot and enjoy the comforting flavors of fall in a creamy, dairy-free soup!