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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Butternut Squash Soup

6.0

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

For serving: chopped parsley, toasted pepitas, crusty bread

Heat the oil in a large pot over medium heat. Add onion, salt, and pepper; sauté 5–8 minutes.
Add squash and cook until it begins to soften, 8–10 minutes.
Add garlic, sage, rosemary, and ginger; cook 30 seconds to 1 minute.
Pour in 3 cups broth; bring to a boil. Cover, reduce heat, and simmer 20–30 minutes.
Let cool slightly. Blend in batches until smooth. Add more broth if needed.
Season to taste and serve with parsley, pepitas, and crusty bread.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 45 weeks ago

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