Savory Butternut Squash and Carrot Soup

I’m not sure what makes a soup savory or not, but what I do know is that I love soup when it’s chilly along with some warm toasty bread. I also have learned the hard way, that a serrated peeler is the key to the heart of a butternut squash!

Ingredients:

• 2 Tbsp coconut oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 carrots, sliced
• 3 stalks celery, diced
• 2 small or 1 large butternut squash
• 5 cups veggie broth
• 2 Tbsp chopped fresh sage
• Sea salt and pepper to taste

Preparation:
In a large soup pot, sauté the onion and garlic in coconut oil until onion turns soft, about 3 – 5 minutes.

Add the carrots and celery and cook for another 3 – 5 minutes. Add the squash and stir just to coat, then add the vegetable broth and sage. Bring to a boil, the 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. I use the food processor – works best. Season with sea salt and pepper to taste – Enjoy!

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