Creamy Butternut Squash Soup | VegNews

Ingredients

• 1 tablespoon olive oil
• ½ small yellow onion, chopped
• 4 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large Russet potato, scrubbed and chopped
• 1 large carrot, peeled and chopped
• 3 cups low-sodium
• vegetable broth
• 1 tablespoon minced fresh rosemary
• ⅛ teaspoon ground nutmeg
• 1 teaspoon salt
• ⅛ teaspoon ground black pepper
• Roasted pepitas, for topping
• Vegan sour cream
• , for topping