Add the oil to a large pot and when it’s hot, add the garlic, onion, and celery, and cook over medium-high heat until soft (about 5 minutes), stirring occasionally.
Incorporate the carrots and butternut squash and cook over medium-high heat until they begin to soften (about 5 to 10 minutes), stirring occasionally.
Add all the remaining ingredients, stir until well combined, bring to a boil, and simmer until the veggies are tender (about 10 minutes).
Transfer to a regular blender and blend until smooth. If you’d like to thin out your soup a bit more, add more vegetable stock and blend again.
Keep the leftovers in an airtight container in the fridge for up to 5 days.
Notes
Any type of oil or onions will do.
Feel free to customize your butternut squash soup recipe with your favorite veggies, spices, or herbs.
To make this vegan butternut squash soup you can also use water instead of vegetable stock, although vegetable stock is the best choice because it enhances the flavor of this dish.