1 large or 2 small butternut squash, peeled, seeded and cubed
2 sweet potatoes, peeled and cubed
4 carrots, washed and sliced into 1/2" chunks
4 C water (vegetable broth preferred)
2 Tbsp olive oil
4 Tbsp dried sage
Salt and Pepper, to taste
Fresh lemon juice
Red pepper flakes
Green onions, chopped
- Combine butternut squash, sweet potatoes, carrots and olive oil in a Dutch oven. Heat on medium-high, stirring every few minutes to bring cooked vegetables to the surface, until vegetables are tender around the outside. Turn heat to medium. Add 2 C water and continue to cook for 7-10 mins or until vegetables are tender all the way through.
- Process vegetables in blender, slowly adding the remaining 2 C water. Replace to pot.
- Continue to heat soup on low, stirring occasionally. Add dried sage, salt and pepper. Adjust seasoning, as needed.
- Serve, and garnish with yogurt, croutons, orange zest, lemon juice, red pepper flakes, and green onions.