This vegan butternut squash soup recipe is richly flavored, with garlic, sage, rosemary, and ginger. It's the perfect addition to your fall dining table.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: butternut squash, soup, squash, vegan
Servings: 6
Ingredients
2tbspvegetable oil
1large yellow onion, chopped
1/2tspsalt
1butternut squash, peeled, seeded, and cubedapprox. 3 lbs
1.5tspminced garlic
1tbspchopped fresh sage
1/2tbspminced fresh rosemary
1tspgrated fresh ginger (optional)
3-4cupsvegetable broth
salt and pepper to taste
Instructions
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).
2 tbsp vegetable oil, 1 large yellow onion, chopped, 1/2 tsp salt, salt and pepper to taste
Add the squash and cook until it softens up, stirring occasionally (about 10 minutes).
1 butternut squash, peeled, seeded, and cubed
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.
Remove from heat, let cool for a few minutes, and then pour the soup into a blender. Blend until smooth. If your soup is too thick, add up to 1 more cup of broth and blend. Add pepper to taste. You might need to make a couple of batches depending on the size of your blender.
Serve with garlic-flavored croutons or sprinkle some chives on top for a garnish.