Butternut Squash Soup

'After reviewing a few recipes for butternut soup I put together my own vegan version. It's so creamy and satisfying. I think you will love it as much as I do!

Sauté until almost tender:
1 TB olive oil
2 carrots diced
1 onion diced
2 stalks of celery diced

Add:
2 potatoes diced small - continue to sauté for a few more minutes. Add a bit of the hot water if you need to.

Add:
6 cups of boiling water
2 tubes of vegetable broth  or replace half of water with liquid broth 

Cook until veggies are tender.

Add:
2 cups of roasted pureed butternut squash
Season with salt and pepper
Dash of cinnamon (optional)
Gently cook for another 10 minutes to meld flavors. Transfer to processor in batches and blend or use an immersion blender. Serve.

Soup will thicken once refrigerated. Add a splash of water, broth, or plant milk to thin.