Description
This vegan butternut squash soup is a comforting and flavorful fall dish, combining roasted butternut squash with fresh herbs and a hint of ginger. Smooth and creamy without any dairy, it’s perfect served with toasted pepitas, fresh parsley, and crusty bread for a wholesome meal.
Ingredients
Scale
Soup Base
- 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
Toppings and Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion becomes soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook, stirring occasionally, until it begins to soften, approximately 8 to 10 minutes.
- Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until the mixture is fragrant.
- Simmer Soup: Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Allow the soup to cook until the butternut squash is tender, about 20 to 30 minutes.
- Blend the Soup: Remove the pot from heat and let it cool slightly. Using a blender (in batches if needed), puree the soup until smooth. If the soup is too thick, add up to 1 cup more broth to reach desired consistency.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with chopped parsley, toasted pepitas, and a side of crusty bread.
Notes
- This vegan butternut squash soup is a perfect fall comfort food that can be stored in the refrigerator for up to 4 days.
- You can freeze leftovers for up to a few months, making it ideal for meal prep.
- For a richer flavor, consider roasting the butternut squash before adding it to the soup.
- Adjust the thickness of the soup by varying the amount of broth used during blending.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 160
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
