Vegan Butternut Squash Soup

This tasty from scratch butternut squash soup recipe will keep you warm through the holidays!

Ingredients include:
5 lbs Butternut Squash - I bought a gigantic 5lb one, you may need to buy 2-3 smaller ones.
4 cups Vegetable Broth
4 cups Water
1 Onion
2 Potatoes
Olive Oil (1/4 cup)
Nutmeg
Salt
Pepper

Serves 8

Peel butternut squash and potatoes.  Chop into cubes (about 1" in size).

Peel and dice onion.

Put vegetable broth and water into large pot with cubed butternut squash and potatoes.  Put on medium heat.

Leave squash to cook and start working on onions.

Add olive oil to a large skillet.  Heat up oil and add onions.  Saute onions for 8-10 minutes until onions are clear.

Take onions and put into pot with squash.  

Cook the pot on low heat until squash is tender.

I have done this step using a stick blender, regular blender, food processor, and by hand.  All methods work it just depends how easy you want to make it on yourself.

The easiest is to use a stick blender.  Once the butternut squash is tender use stick blender to mix contents in pot.  This is the easiest because you don't have to transfer any ingredients in and out of the pot.

If you were to use any of the other methods.  Sift the squash and potatoes out of the pot put in blender, food processor, or mash with a spoon.  Then put contents back in pot and mix well.

Once contents are mixed keep on low heat for 20-30 minutes.