Butternut Squash Soup

This Hearty Butternut Squash Soup is velvety smooth, yet completely dairy free! Seasoned with garlic and thyme, packed with veggies and thickened with sourdough bread, this soup is both silky and hearty at the same time.

2 tablespoons extra-virgin olive oil
2 medium carrots, finely diced (about 1 cup)
1 celery stalk, finely diced (about ½ cup)
1 medium onion, finely diced (about 1.5 cups)
3 large garlic cloves, chopped
1 Tbs chopped fresh thyme
Optional: ¼ tsp chili flakes/red pepper flakes (if you want a little kick)
2 Tbs tomato paste
4 cups cubed butternut squash
4 cups low-sodium vegetable broth
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 cups crusty bread, cubed into 1″ pieces (I used sourdough)
drizzle of Butternut Squash Oil

Optional Pistou Topping:
1 garlic clove, chopped
Juice of ½ lemon
2 cups fresh spinach, loosely packed
¼ cup olive oil
¼ tsp Kosher salt
fresh ground pepper, to taste

View the full recipe at OatandSesame.com →