Description
A creamy, flavorful vegan butternut squash soup perfect for cozy fall evenings. This recipe features sautéed onions, fresh herbs like sage and rosemary, and ginger for a warm, aromatic twist, blended into a smooth, comforting soup served with toasted pepitas and crusty bread.
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
To Serve
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of fresh black pepper. Sauté until the onions are soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook, stirring occasionally, until the squash begins to soften, approximately 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 fragrant, being careful not to burn the garlic.
- Simmer Soup: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover and reduce heat to low to simmer. Cook until the squash is tender and fully cooked, about 20 to 30 minutes.
- Blend Soup: Allow the soup to cool slightly, then carefully transfer to a blender in batches if needed. Blend until completely smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again until desired consistency is reached.
- Season and Serve: Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, garnished with chopped parsley, toasted pepitas, and accompanied by crusty bread.
Notes
- This vegan butternut squash soup is a comforting fall classic filled with warming spices and fresh herbs.
- Store leftovers in the refrigerator for up to 4 days or freeze portions for up to 3 months.
- For a nutty flavor boost, try adding a splash of coconut milk when blending.
- Use a high-powered blender for a smoother texture to avoid any chunks.
- To toast pepitas, simply heat them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 150
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
