Vegetarian Butternut Squash Soup
Prep Time: 10 minutes | Cook Time: 55 minutes
3 tablespoons butter
2 large potatoes, chopped
2 carrots, chopped
1 butternut squash, chopped
1 small yellow onion, chopped
1 stalk celery, chopped
1 (32 fluid ounce) container vegetarian stock
Fresh Parmigiano-Reggiano (optional, not pictured)
Heat large pot over medium heat until hot; add butter. Add potatoes, carrots, squash, onion, and celery, stirring occasionally for 5-10 minutes or until lightly brown. Add vegetable stock; bring to a boil. Reduce heat to low; cover pot; simmer for 45 minutes. Remove from heat.
- Transfer mixture to a blender or use immersion blender; blend until smooth and return to pot. Season with salt, pepper and nutritional yeast. Sprinkle fresh Parmigiano-Reggiano, as desired.