Savory Vegan Butternut Squash Soup for Cozy Fall Nights
This comforting butternut squash soup combines creamy texture with nourishing flavors, perfect for fall.
Equipment
- - Large pot
- - Blender
Ingredients
For the Soup Base
- 2 tablespoons extra-virgin olive oil Substitute with avocado oil for a lighter flavor.
- 1 medium yellow onion Chopped finely.
- 1 teaspoon sea salt Adjust to taste.
- 1 medium butternut squash Cubed.
For the Flavor Boost
- 3 cloves garlic Minced.
- 5 leaves fresh sage Substitute with dried sage if necessary.
- 1 teaspoon fresh rosemary Chopped; dried can be used.
- 1 tablespoon grated fresh ginger Substitute with ground ginger.
For the Liquid Gold
- 3 cups vegetable broth Use low-sodium if desired.
- 1 teaspoon freshly ground black pepper Alternative: white pepper.
Instructions
Cooking Steps
- Chop the yellow onion finely and heat the extra-virgin olive oil in a large pot. Sauté the onion with a pinch of sea salt until it becomes translucent, about 5-8 minutes.
- Stir in the cubed butternut squash, cooking for an additional 8-10 minutes until it's slightly softened and vibrant.
- Add the minced garlic, fresh sage, rosemary, and grated ginger to the pot. Sauté everything together until fragrant, around 30 seconds to 1 minute.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-30 minutes until the squash is fully tender.
- Allow the soup to cool slightly. Blend the mixture until smooth, adding more broth if it’s too thick for your liking.
- Season with freshly ground black pepper to taste, and garnish with chopped parsley and pepitas. Serve hot and enjoy!
Notes
Optional: Drizzle with a touch of coconut milk for added creaminess.