Description
This creamy vegan butternut squash soup is a comforting and easy-to-make dish that perfectly captures the essence of fall. With simple ingredients and straightforward instructions, it’s ideal for meal prepping and a delightful addition to any cozy gathering.
Ingredients
Scale
- 2 tablespoons Extra-Virgin Olive Oil
- 1 medium Yellow Onion
- 1 teaspoon Sea Salt
- 1 medium Butternut Squash
- 3 cloves Garlic Cloves
- 3 sprigs Fresh Sage
- 2 sprigs Fresh Rosemary
- 1 tablespoon Fresh Ginger
- 3 cups Vegetable Broth
- 1 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Chopped Parsley
- 2 tablespoons Toasted Pepitas
- 4 slices Crusty Bread
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat.
- Add the chopped yellow onion, sea salt, and freshly ground black pepper; sauté until the onion is translucent, about 5-8 minutes.
- Stir in the cubed butternut squash. Cook for 8-10 minutes, stirring occasionally, until the squash begins to soften and brighten.
- Add chopped garlic, fresh sage, fresh rosemary, and grated fresh ginger to the pot; cook briefly (30 seconds to 1 minute) until fragrant.
- Pour in vegetable broth, bring to a boil, then cover and simmer for 20-30 minutes until squash is tender.
- Allow the soup to cool slightly, then blend until smooth. Add more broth if the soup is too thick.
- Season to taste, then serve garnished with chopped parsley and toasted pepitas, alongside warm crusty bread.
Notes
- This soup can be frozen for several months; just be sure to leave space in the container for expansion as it freezes.
- For a creamier texture, you can add a splash of coconut milk.
- Adjust the amount of ginger and herbs to your preference.
- If you don’t have fresh herbs, you can use dried, but use about one-third the amount.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
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