VEGAN CREAMY BUTTERNUT SQUASH SOUP WITH SPINACH
1 tbsp olive oil
1 onion, coarsely chopped
1 carrot, sliced
3 garlic cloves, minced
1 medium butternut squash, peeled and chopped (about 7 cups squash)
1 large potato, peeled and chopped
4 cups vegetable broth, preferably low sodium
1 cup water
1 tsp dried sage
1/4 tsp nutmeg
2 cups baby spinach
7 ozs silken tofu (one half of a typical container)
salt and pepper to taste
tbsp pumpkin seeds, lightly toasted
Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.
Stir in the carrots, cook for a few more minutes. Add the garlic, cook for one more minute.
Add the squash and potatoes. Stir to combine with the onion mixture, then add the vegetable broth and additional cup of water, along with sage.
Bring the soup pot to a boil, then reduce heat to a steady simmer. Let the soup simmer for about 25 minutes, until the vegetables are tender.
When the vegetables in the soup pot are soft, puree the soup with an immersion blender or by transferring the soup to a blender or food processor.
After pureeing the soup, scoop in the silken tofu, and puree the tofu so that it is fully incorporated into the soup.
Return to heat. Add the nutmeg plus salt and pepper to taste. Add the spinach, and let the spinach cook for a few minutes so that it begins to wilt.
Ladle the soup into a bowl, and sprinkle a few pumpkin seeds on top. Serve with some crusty bread and enjoy.