In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don ’ metric ton mean that I use chicken stock certificate, heavy cream, or butter in this recipe. It ’ s a delectable, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl. We ’ ve been loving this soup recently – it ’ s creamy and nourish, perfect for satisfying cozy fall cravings. With only 10 ingredients, it ’ south easy to make, so cook a big batch nowadays, and enjoy the soup all week retentive ! happy drop. 🙂
Butternut Squash Soup Recipe Ingredients
To make this comfortable butternut squash soup recipe, you need 10 simpleton ingredients :
- Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don’t have a scale at home, I recommend weighing the squash when you buy it!
- Yellow onion and garlic – These veggies add delicious depth of flavor.
- Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex.
- Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.
- Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.
- Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.
- Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you’ll make a soup you really love!
Let ’ s cook ! first, chop the veggies ! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. then, stimulate in the herb, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes. When the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. ultimately, pour it into bowl, garnish with chopped parsley and pepitas, and delight !
What to Serve with Butternut Squash Soup
Enjoy this soup as a starter, side, or independent serve. When I ’ m making it the center of a meal, I serve it with good crusted bread, homemade focaccia, avocado pledge, or corn muffins and a simpleton vegetable side or fall salad. here are a few of my favorites : alternatively, serve it as an appetizer with a hearty vegetarian independent dish like Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grill cheese sandwich !
If you love this butternut squash soup…
Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this mail for more of my darling soup recipes !
Butternut Squash Soup
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Print Recipe This vegan butternut squash soup is the ultimate fall comfort food ! storehouse it in the electric refrigerator for up to 4 days, or freeze it for up to a few months .
- 2 tablespoons extra-virgin olive oil
- 1 bombastic jaundiced onion, chop
- ½ teaspoon ocean 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
- newly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
- Heat the oil in a big pot over medium heat. Add the onion, strategic arms limitation talks, and several grinds of bracing 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 .
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, blanket, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes .
- Let cool slenderly and pour the soup into a blender, working in batches if necessary, and blend until politic. If your soup is excessively thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusted bread.