Description
This creamy and flavorful Butternut Squash Soup is a perfect comforting fall dish. Made with fresh sage, rosemary, and ginger, it’s a wholesome vegan soup that’s easy to prepare and perfect for chilly days. Garnished with toasted pepitas, fresh parsley, and served alongside crusty bread, this soup brings warmth and a touch of elegance to your table.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper to taste
Garnish
- Chopped parsley
- Toasted pepitas
- Crusty bread, for serving
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until the onion softens and becomes translucent, about 5 to 8 minutes.
- Add Butternut Squash: Add the peeled and cubed butternut squash to the pot. Cook, stirring occasionally, until the squash starts to soften, about 8 to 10 minutes.
- Add Aromatics: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Simmer: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer gently until the squash is tender, about 20 to 30 minutes.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Pour the soup in batches into a blender and puree until smooth. If the soup is too thick, add up to 1 cup more broth to reach desired consistency and blend again.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley and toasted pepitas, alongside crusty bread for dipping.
Notes
- This vegan butternut squash soup is perfect for fall and freezes well for later enjoyment.
- Store leftovers in the refrigerator for up to 4 days.
- You can adjust the thickness by adding more or less vegetable broth to suit your preference.
- To toast pepitas, simply heat them in a dry skillet over medium heat until they begin to pop and turn golden, about 2-3 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
