Butternut Squash Soup
Embrace the essence of autumn with our comforting Butternut Squash Soup. This vegan recipe brings together the sweetness of butternut squash with a symphony of herbs and spices, all blended to creamy perfection. Ready in just a few simple steps, it's the ideal companion for your fall table, promising warmth and satisfaction in every spoonful.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 large yellow onion
- ½ teaspoon sea salt
- 3 lbs butternut squash
- 3 garlic cloves
- 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
For serving
- Chopped parsley
- Toasted pepitas
Instructions
- Heat the Oil: Begin by warming the extra-virgin olive oil in a large pot over a medium flame. Toss in the yellow onion, sprinkle with sea salt, and add a dash of freshly ground black pepper, cooking until the onion is tender, approximately 5 to 8 minutes.
- Incorporate Squash: Add the butternut squash cubes to the pot. Stir them occasionally, letting them cook until they start to become tender, which should take another 8 to 10 minutes.
- Add Aromatics: Mix in the garlic, sage, rosemary, and ginger to the pot, stirring the concoction for around 30 seconds to a minute until it becomes aromatic.
- Pour in Broth: Add 3 cups of vegetable broth to the pot, increase the heat to bring to a boil, then cover and reduce to a simmer. Continue simmering until the squash is soft and fully cooked, about 20 to 30 minutes.
- Blend it Smooth: Once slightly cooled, carefully transfer the soup to a blender, blending in batches if necessary, until it reaches a smooth consistency. Add a little extra broth if the soup is too thick for your liking.
- Season and Serve: Adjust the seasoning with additional salt and pepper according to your taste. Serve the soup warm, garnished with parsley and toasted pepitas, and enjoy with a slice of crusty bread for the perfect meal.