1 medium or large butternut squash
1-2 carrots, chopped, optional
1 stalk celery, chopped, optional
2 cups broth
salt and pepper, to taste
1 cup unsweetened nondairy milk (I use almond milk), optional
1. Peel, halve, remove seeds, and chop butternut squash into 1/2" cubes. Boil broth and stick the veggies in it.
2. Cook for about 15-25 minutes, or until butternut squash is soft.
3. Season, to taste. Add milk for a creamier consistency.
4. Optionally, for a very filling meal, blend veggies (I blend about 2/3) to make it very thick. Add water if less thick consistency is desired.
Source of recipe: I wrote this recipe, because I was sick of complicated ways of making soup.