Description
A creamy and comforting vegan butternut squash soup perfect for fall. This soup features roasted butternut squash and a flavorful blend of fresh herbs and spices, pureed until smooth and served with crunchy pepitas and crusty bread.
Ingredients
Scale
Soup Base
- 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
Garnishes
- Chopped parsley
- Toasted pepitas
- Crusty bread, for serving
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 until the onions become 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, approximately 8 to 10 minutes.
- 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 the mixture becomes fragrant.
- Simmer soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Cover the pot, reduce heat to a simmer, and cook until the squash is tender, about 20 to 30 minutes.
- Blend the soup: Allow the soup to cool slightly, then transfer it to a blender in batches if necessary. Blend the soup until smooth, adding up to 1 additional cup of broth if it is too thick. Season to taste with salt and freshly ground black pepper.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped parsley and toasted pepitas. Serve alongside crusty bread for a complete meal.
Notes
- This soup is completely vegan and makes an excellent fall comfort food.
- Store leftovers in the refrigerator for up to 4 days or freeze for several months.
- Add more broth to adjust soup consistency to your preference.
- To toast pepitas, toast them in a dry skillet over medium heat until golden and fragrant.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
