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Butternut Squash Soup

Vegan Butternut Squash Soup

This butternut squash soup recipe combines a three-pound squash with onion, garlic, ginger, sage, rosemary, vegetable broth, and black pepper for a creamy vegan fall soup. The squash simmers for 20 to 30 minutes before you blend it smooth, then you add up to one extra cup of broth to reach your preferred consistency. Make this butternut squash soup recipe for a cold night, and keep the leftovers for a richer bowl later in the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion chopped
  • ½ teaspoon sea salt
  • 1 butternut squash, peeled, seeded, and cubed (3-pound )
  • 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
For serving
  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Equipment

  • Vegetable peeler 
  • dutch oven
  • Blender
  • Wooden spoon
  • Measuring cups

Method
 

  1. Sauté the Aromatics
    Heat the oil in a large pot over medium heat. Add the chopped onion, salt, and black pepper. Cook for 5–8 minutes, stirring occasionally, until the onion softens and becomes translucent.
  2. Cook the Squash
    Add the cubed squash to the pot and stir to coat it with the oil and softened onion. Cook for 8–10 minutes, stirring occasionally, to help the squash begin to soften and develop flavor before adding the broth.
  3. Add the Herbs and Spices
    Stir in the garlic, sage, rosemary, and ginger. Cook for about 30 seconds, stirring constantly, until the garlic and herbs become fragrant. Avoid cooking them for too long, as the garlic can burn.
  4. Simmer the Soup
    Pour in 3 cups of broth and stir to combine. Bring the mixture to a boil, then cover the pot and reduce the heat to maintain a gentle simmer.
    Cook for 20–30 minutes, or until the squash is very tender and easily mashed against the side of the pot with a wooden spoon.
  5. Blend Until Smooth
    Remove the pot from the heat and allow the soup to cool slightly. Carefully transfer the mixture to a blender, working in batches if necessary, and blend until completely smooth and creamy.
    When blending hot soup, avoid filling the blender more than halfway. Secure the lid according to the manufacturer's instructions, remove the center cap if appropriate, and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend carefully to prevent hot liquid from splashing.
  6. Adjust the Consistency and Serve
    Check the consistency of the blended soup. If it is too thick, gradually stir in up to 1 additional cup of broth until it reaches your preferred texture.
    Taste and adjust the salt and pepper as needed. Ladle the soup into bowls and finish with fresh parsley, pepitas, and your favorite bread. Serve warm.