Description
This vegan butternut squash soup is creamy, flavorful, and the ultimate fall comfort food. Perfect for cozy dinners, and it stores beautifully in the fridge or freezer.
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
1/2 tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
For serving:
Chopped parsley
Toasted pepitas
Crusty bread
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, salt, and several grinds of black pepper. Sauté 5–8 minutes until softened.
2. Add cubed butternut squash and cook, stirring occasionally, until it begins to soften, about 8–10 minutes.
3. Stir in garlic, sage, rosemary, and ginger. Cook 30 seconds to 1 minute until fragrant.
4. Pour in 3 cups vegetable broth. Bring to a boil, cover, and reduce heat to a simmer. Cook 20–30 minutes, until squash is tender.
5. Let cool slightly. Transfer to a blender in batches (or use an immersion blender) and blend until smooth.
6. If soup is too thick, add up to 1 cup more broth and blend again.
7. Season to taste and serve hot, garnished with parsley, pepitas, and crusty bread.
Notes
Soup will keep up to 4 days in the refrigerator or 2–3 months in the freezer.
Add extra broth for a thinner consistency or keep it thick for a heartier texture.
This recipe is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg