Butternut Squash Soup

Ingredients

• 1 butternut squash, peeled, cored & cut into chuncks

• 2 big carrots, chop into chunks

• 1 white onion, peeled and cut into chuncks

• 2 garlic cloves, lightly chopped

• optional 1/2 cup brown or green lentils

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp tamari

• 2 cups water

• 3-4 tbsp of chopped herbs of your choice (I used parsley, thyme and rosemary)

• 1/4 cup nutritional yeast

• 4 tbsp hemp hearts

• Toppings

• Vegan Feta Cheese

• Hemp Hearts

• Herbs for decor

Instructions

1. Start by prepping all your vegetables and add them to a large pot.

2. Drizzle some olive oil (about 1 tbsp) in the pot and give all the veggies a stir.

3. Bring the vegetables to a solid stir so you can hear the sizzling happening. It even adds good flavor if they char a little. This would be a good time to add the lentils. (It adds extra protein to the dish and makes it even more creamy after blending.)

4. Add salt, pepper and tamari.

5. Once all the vegetables have cooked in the pot for about 5 minutes at higher temp add the water.

6. Add the herbs and simmer the soup for 20-25 minutes.

7. Once all the vegetables are tender add them to a high speed blender.

8. Add the nutritional yeast and hemp hearts.

9. Blend until creamy smooth.

10. Serve in a bowl and top with a vegan feta cheese, hemp hearts and extra chopped herbs. I added dill as my herb.

11. For your little ones you can serve with a drizzle of olive oil for extra fats.

12. Serve with chunks of sourdough or gluten-free bread.