Description
A silky, cozy, and flavorful vegan butternut squash soup—perfect for autumn comfort food.
Ingredients
- 2 Tbsp extra‑virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 (3‑lb) butternut squash, peeled, seeded, cubed
- 3 garlic cloves, chopped
- 1 Tbsp fresh sage, chopped
- ½ Tbsp fresh rosemary, minced
- 1 tsp grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper, to taste
- For serving (optional): chopped parsley, toasted pepitas, crusty bread
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper; sauté until soft, about 5–8 minutes.
- Add the cubed squash and cook until it begins to soften, about 8–10 minutes, stirring occasionally.
- Stir in garlic, sage, rosemary, and ginger; cook for 30 seconds to 1 minute, until fragrant.
- Add 3 cups of broth, bring to a boil, then reduce to a simmer and cook until the squash is tender, about 20–30 minutes.
- Let the mixture cool slightly, then blend until smooth—either in batches in a blender or using an immersion blender. If too thick, add up to 1 cup more broth.
- Adjust seasoning to taste. Serve hot, garnished with parsley, pepitas, and crusty bread if desired.
Notes
- This soup stores well in the fridge up to 4 days, or freezes for several months.
- Blend carefully—hot liquids can expand. Use caution and vent the lid slightly.
- For extra richness, swirl in a spoonful of coconut milk, cream, or Greek yogurt just before serving.
- Mix things up with spices like nutmeg, curry powder, or thyme for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup / Appetizer
- Method: Sautéing & Blending
- Cuisine: American / Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 485 mg
- Fat: 2.1 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 17.9 g
- Fiber: 2.2 g
- Protein: 2.2 g
- Cholesterol: 3 mg
