Velvety Butternut Squash Soup That Warms Your Soul
This creamy vegan butternut squash soup offers warmth and comfort with earthy herbs and a hint of ginger.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 2 tablespoons Extra-Virgin Olive Oil Can be swapped with avocado oil
- 1 medium Yellow Onion Can use yellow or white onions
- to taste Sea Salt Adjust to taste to manage sodium levels
- 3 pounds Butternut Squash Substitute with pumpkin or other squash
- 3 cloves Garlic Fresh garlic is recommended for best taste
For the Herbs and Spice
- 1 tablespoon Fresh Sage Use 1 teaspoon of dried sage as a substitute if needed
- ½ tablespoon Fresh Rosemary Dried rosemary can be used, reduce to 1 teaspoon
- 1 teaspoon Fresh Ginger (grated) Ginger powder can be an alternative
For the Liquid and Seasoning
- 3 to 4 cups Vegetable Broth Homemade or store-bought for convenience
- to taste Black Pepper Freshly ground is recommended
For Serving
- Chopped Parsley Garnish
- Toasted Pepitas Great for texture and contrast
Instructions
Instructions
- In a large pot, warm 2 tablespoons of extra-virgin olive oil over medium heat.
- Add 1 chopped yellow onion, sea salt, and black pepper. Stir and sauté for 5-8 minutes until onions are translucent.
- Stir in 3 pounds of cubed butternut squash. Sauté for another 8-10 minutes until squash begins to soften.
- Mix in 3 minced garlic cloves, 1 tablespoon of fresh sage, ½ tablespoon of fresh rosemary, and 1 teaspoon of grated fresh ginger. Cook for 30 seconds to 1 minute.
- Pour in 3 cups of vegetable broth and bring to boil. Cover, reduce heat, and simmer for 20-30 minutes until squash is tender.
- Allow soup to cool slightly, then blend in batches until smooth. Add more broth if too thick.
- Taste and season with additional salt and black pepper if desired. Serve warm, topped with chopped parsley and toasted pepitas.
Notes
Drizzle with coconut milk before serving for an extra creamy finish.