Description
This creamy and comforting vegan Butternut Squash Soup is perfect for chilly days. Featuring tender roasted butternut squash cooked with aromatic herbs like sage, rosemary, and fresh ginger, this easy-to-make soup is blended smooth and garnished with crunchy toasted pepitas and fresh parsley for a wholesome fall favorite.
Ingredients
Scale
Main Ingredients
- 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
To Serve
- Chopped parsley
- Toasted pepitas
- Crusty bread
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 for 5 to 8 minutes until the onion is soft and translucent, developing a sweet aroma.
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook, stirring occasionally, for 8 to 10 minutes until it begins to soften. This helps release the natural sugars and deepens the flavor.
- Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Soup: Pour in 3 cups of the vegetable broth, bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for 20 to 30 minutes until the butternut squash is tender and fully cooked through.
- Blend Until Smooth: Allow the soup to cool slightly before transferring it to a blender in batches. Blend until creamy and smooth. If the soup is too thick, add up to 1 cup more broth and blend again to reach desired consistency.
- Season and Serve: Taste the soup and adjust seasonings as needed with additional salt or pepper. Serve warm garnished with chopped parsley, toasted pepitas, and alongside crusty bread for a satisfying meal.
Notes
- This vegan butternut squash soup is ideal for fall and makes comforting leftovers.
- Store in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months.
- For a creamier texture without dairy, coconut milk can be added during blending.
- To toast pepitas, heat them in a dry skillet over medium heat until lightly browned and fragrant, about 3-4 minutes.
- Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity by half.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
