Vegan Butternut Squash Soup w/ Corn - incredibly flavorful with simple ingredients, this cozy soup will have you coming back for seconds. Silky smooth creamy soup base with no absolutely no dairy.
In large stockpot over medium high heat, sauté diced onion in olive oil (or 1/4 cup vegetable broth) until translucent, about 4-5 minutes
Add diced squash, potatoes, corn, sage, thyme, and salt and sauté 2-3 minutes.
Add vegetable broth, stir, and increase heat to bring to a boil.
Once mixture comes to a boil, lower heat to medium-low and simmer uncovered for 20 minutes until squash and potatoes are tender.
Turn off heat. Add nutmeg and non-dairy milk.
Using an immersion blender, purée the soup until smooth. Alternately, you can carefully transfer the soup to a blender to purée. Or if you prefer a chunkier soup, you can purée just half or none at all.
Serve and Enjoy!
~ I like to roast additional squash and corn as a garnish for this soup. I roast about 1/4 - 1/2 cup of each at 400 degrees Farenheit for about 10 minutes. Sprinkle a little on top of each individual bowl of soup just before serving. However, it's delicious as is if you don't want the chunky garnish!