Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
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; Chopped parsley; Toasted pepitas; Crusty bread

Butternut Squash Soup

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

45 min total 10 min prep 35 min cook 6

Instructions

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1 Heat the 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 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3 Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.