Description
I still remember the first time I tasted butternut squash soup during a cozy fall gathering. The aroma of simmering garlic and fresh herbs danced through the air, inviting everyone to the table. As I took my first sip, the velvety texture enveloped my senses, and I knew this would become a cherished staple in my kitchen. Today, I’m excited to share my Creamy Vegan Butternut Squash Soup that’s just as comforting, yet easy enough for any weeknight.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion
- 1 teaspoon sea salt
- 1 large butternut squash
- 4 garlic cloves
- 2 tablespoons fresh sage
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh ginger
- 4 cups vegetable broth
- to taste freshly ground black pepper
- 1/4 cup chopped parsley (for garnishing)
- 1/4 cup toasted pepitas (for garnishing)
- 1 loaf crusty bread (for serving)
Instructions
- Heat the oil: In a large pot, warm the extra-virgin olive oil over medium heat. Sauté the yellow onion and add sea salt until they soften, around 5-8 minutes.
- Add the squash: Stir in the cubed butternut squash. Cook for about 8-10 minutes, stirring occasionally, until the squash is softened and slightly caramelized.
- Incorporate herbs: Add the minced garlic, fresh sage, fresh rosemary, and freshly grated ginger. Cook for another 30 seconds to 1 minute, until those delightful aromas fill your kitchen!
- Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to a simmer, allowing it to cook for 20-30 minutes until the squash is tender.
- Blend until smooth: Remove the pot from heat and let it cool slightly. Carefully blend the soup in batches until silky smooth. If it’s too thick, add more vegetable broth to reach your desired consistency.
- Season and serve: Taste the soup and adjust seasoning with freshly ground black pepper. Garnish with chopped parsley, toasted pepitas, and serve with warm, crusty bread for a comforting meal!
Notes
- Roasting Squash: Roast the butternut squash before adding it to the soup for deeper, richer flavor. The caramelization heightens sweetness!
- Balanced Ginger: If ginger flavor is too intense, mellow it with a splash of lemon juice or a dash of apple cider vinegar. It creates a delightful balance!
- Blend Smartly: Always blend in batches to avoid overheating and splattering, ensuring a smooth and creamy butternut squash soup.
- Thickness Control: Adjust the soup's thickness by adding vegetable broth gradually during blending. Keep it creamy but not too thick!
- Herb Variants: Experiment with different herbs like thyme or cilantro if you’re looking for a unique twist on your classic butternut squash soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg