Description
This creamy and comforting vegan Butternut Squash Soup is perfect for fall. Made with roasted butternut squash, fresh herbs, and a blend of spices, it offers a deliciously smooth and flavorful experience. Garnished with toasted pepitas, fresh parsley, and served alongside crusty bread, this soup is an ideal cozy meal for chilly days.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1/2 teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- 1/2 tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Aromatics: 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 mixture until the onion is soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook for 8 to 10 minutes, stirring occasionally, until the squash begins to soften but is not fully cooked through.
- Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add Broth and Simmer: Pour in 3 cups of vegetable broth. Bring the soup to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 20 to 30 minutes, until the squash is completely tender.
- Blend the Soup: Remove the pot from heat and let it cool slightly. Transfer the soup in batches to a blender and blend until smooth and creamy. If the soup is too thick, add up to 1 cup additional vegetable broth and blend again to achieve your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with chopped parsley and toasted pepitas alongside crusty bread for dipping.
Notes
- This butternut squash soup is vegan and makes for a delicious fall comfort food.
- Store leftovers in the refrigerator for up to 4 days.
- For longer storage, freeze the soup for up to several months in airtight containers.
- Adjust the thickness by adding more or less vegetable broth during blending.
- To toast pepitas, simply heat them in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch (use about one-third the amount).
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
