1 Butternut squash, cubed

1 carrot, chopped

1 medium onion chopped

1 1-quart box of broth

1 teapsoon sage/thyme

salt & pepper to taste

1 tablespoon cider vinegar/lemon juice

1 tablespoon oil (do not skip)

Additional equipment: handblender

1) Add everything except the cider vinegar/lemon juice to the pot.

2) Bring mixture to a boil

3) Close lid and bring up to level 2.

4) Turn heat down to maintain at level 2 for 5 minutes.

5) Take off heat and use natural or manual release.

6) Blend soup in pot with handblender.

7) Add vinegar/lemon juice and adjust seasonings to taste.

Variations:

Add peeled granny smith apples to mixture for a more complex taste profile

Add 1 tablespoon mild curry powder for a curried butternut squash soup

Add a tablespoon of peanut butter (or use peanut oil) for a richer nuttier soup.  

To make this a filling vegan meal, use veggie broth and add 1/2 cup of plain quick oats to the veggies.  Make sure to blend well.