Description
This vegan butternut squash soup is a creamy, comforting fall favorite made with roasted butternut squash, aromatic herbs, and ginger. Perfectly smooth and flavorful, it’s easy to prepare in under an hour and serves 6 people. Store it in the fridge for up to 4 days or freeze for longer preservation.
Ingredients
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
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Heat Oil and Sauté Onion: Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion turns soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until the squash begins to soften, about 8 to 10 minutes.
- Add Aromatics: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute, until the herbs and garlic become fragrant.
- Add Broth and Simmer: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Cook until the squash is tender when pierced with a fork, approximately 20 to 30 minutes.
- Blend the Soup: Allow the soup to cool slightly. Working in batches if needed, pour the soup into a blender and blend until completely smooth. If the soup is too thick, add up to 1 cup more broth and blend again to desired consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side for added texture and flavor.
Notes
- Peeling and cubing the butternut squash ahead of time saves preparation time.
- You can substitute fresh herbs with 1 teaspoon dried versions if fresh are unavailable.
- Use a high-powered blender like a Vitamix for the creamiest texture.
- Leftover soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
- For a richer soup, swirl in a splash of coconut milk or cashew cream before serving.