It is when you veganize it!
1 medium white onion, chopped
1 cup finely chopped celery
1 fresh sage leaf, finely chopped
1/2 tsp fresh chopped chives
1/2 tsp fresh crushed rosemary
1 tbsp olive oil
1/4 tsp black ground pepper
1 medium butternut squash, peeled and cubed
2 1/2 cups veggie stock
3/4 cup non-dairy creamer (I use mimicream when I can-- if not, Silk’s creamer isn’t bad, but I have yet to find it unsweetened. You can always use unsweetened almond milk and steam it down for a while)
Croutons for garnish
In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 7 minutes or until the vegetables turn tender.
Add butternut squash, herbs, and veggie stock to the saucepan and bring the soup to a simmer.
Reduce the heat slightly, cover, and simmer the soup for 20 minutes or until the squash is tender.
Puree the soup in a blender (this will literally take 5-10 seconds if the squash is tender), and add cream and garnish with croutons and chives.