southern plate

Vegan Butternut Squash Soup

What You Need to Make Vegan Butternut Squash Soup

Vegetable oil (or olive oil)Yellow onionSalt and black pepperButternut squashMinced garlic clovesFresh sageFresh rosemaryFresh ginger (optional)Vegetable broth

Heat up the oil in a large pot over medium heat. Add the onion, then salt, and pepper to taste. Heat up until onions are translucent (5 to 8 minutes).


Add the squash and cook until it softens up, stirring occasionally (about 10 minutes).


Add the garlic, sage, rosemary, and ginger. Stir and cook until you can smell the fragrance of the herbs, then add 3 cups of the veggie broth. Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 to 30 minutes or until the squash is as soft as you like it.


To make the soup, first, cool it briefly, then blend until smooth, adjusting thickness with additional broth if needed. Season with pepper and consider blending in batches if your blender is small. Serve with garlic croutons or garnish with chives.


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