loveandlemons5.0
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.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
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.
Chopped parsleyCrusty bread
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