Ingredients
- 5 Big Carrots
- 3 Celery Stalks
- 1 Yellow Onion
- 2 Garlic Cloves
- 1 Tablespoon or so of Olive Oil
- Some Water -- Enough To Cover The Cooked Veggies
- 1 Roasted Butternut Squash Cut In Chunks - OR -
- 2 Bags Frozen Butternut Squash
- 1 Tablespoon Adobo Sauce It comes in a little can
- 1 Tablespoon Better Than Bouillon Vegetable Paste
- Cracked Pepper To Taste
- Salt To Taste
Instructions
- Cut up the carrots, onion, celery, and garlic in big chunks.
- Saute in a big pot with some olive oil, for about 7 minutes. Stir frequently.
- Add butternut squash. Stir.
- Cover veggies with water.
- Add the adobo sauce, Better Than Bouillon, salt, and pepper to taste.
- Simmer for 30 minutes. Stir frequently.
- Blend with an immersion blender until creamy.
- Enjoy.
Notes
Garnish with sour cream, pepitas, parsley, cracked pepper, goat cheese, or whatever you want.
If you want to add a 1/4 cup of half and half right at the end, it will make the soup more creamy.
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