Butternut Squash Soup

Butternut Squash Soup

from loveandlemons.com
Soup
45 min
6 servings

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.

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 1 largeyellow onion (chopped)
  • ½ teaspoonsea salt
  • 1butternut squash (peeled, seeded, and cubed)
  • 3garlic cloves (chopped)
  • 1 tablespoonchopped fresh sage
  • ½ tablespoonminced fresh rosemary
  • 1 teaspoongrated fresh ginger
  • 3 cupsvegetable broth
  • freshly ground black pepper
  • chopped parsley
  • toasted pepitas
  • crusty bread

Directions

  1. 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. 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. 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.