Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
1/2 tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
Chopped parsley, for serving
Toasted pepitas, for serving
Crusty bread, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant.
3. Add 3 cups of the vegetable broth. Bring to a boil, cover, and reduce the heat to a simmer.
4. Cook until the squash is tender, 20 to 30 minutes.
5. Let the soup cool slightly. Transfer it to a blender, working in batches if necessary, and blend until smooth.
6. If the soup is too thick, add up to 1 cup more broth and blend.
7. Season to taste with salt and freshly ground black pepper.
8. Serve with chopped parsley, toasted pepitas, and crusty bread.
Notes
For a thinner soup, gradually add additional vegetable broth after blending.
Work in batches when blending hot soup and avoid overfilling the blender.
Store leftovers in the refrigerator for up to 4 days or freeze for a few months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
Keywords: butternut squash soup, vegan soup, fall soup, squash soup, easy soup, creamy vegetable soup