Description
A creamy, comforting vegan butternut squash soup infused with fresh herbs and ginger, perfect for cozy fall days. This easy stovetop recipe combines tender squash, aromatic sage and rosemary, and a smooth blend of vegetable broth, served with crunchy pepitas and crusty bread for a wholesome meal.
Ingredients
Scale
Main 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
Garnishes
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Heat and sauté onions: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the onions until they become soft and translucent, about 5 to 8 minutes.
- Add and cook butternut squash: Add the cubed butternut squash to the pot. Cook while stirring occasionally until the squash begins to soften, about 8 to 10 minutes.
- Add herbs and garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until the mixture is fragrant but not browned.
- Simmer with broth: Pour in 3 cups of vegetable broth, bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Let cook until the squash is tender throughout, approximately 20 to 30 minutes.
- Blend the soup: Let the soup cool slightly before carefully transferring it in batches to a blender. Blend each batch until smooth. If the soup is too thick, add up to an additional 1 cup of broth to reach your desired consistency.
- Season and serve: Taste and adjust seasoning with more salt and pepper if needed. Serve the soup hot, garnished with chopped parsley, toasted pepitas, and accompanied by crusty bread.
Notes
- This vegan butternut squash soup is a perfect fall comfort food.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze the soup for up to a few months for longer storage.
- Adding fresh herbs and ginger enhances the depth of flavor.
- Adjust broth amount to control soup thickness.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
