Prep Time: 15 minutes | Cook Time: 1hr.
This vegan butternut squash soup is the ultimate fall comfort food 🙂
This soup is perfect for those colder days that are fast approaching! The recipe is simple and easy to follow, and great for vegans and non-vegans alike.
If you follow my instructions, you’ll be able to serve up a beautiful, healthy dish with minimal effort.
The result is a colorful and comforting dish that I think you all will enjoy.
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 1/2 teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic gloves, chopped
• 1 tablespoon chopped fresh sage
• 1/2 tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 sprig of thyme
• 3 to 4 cups vegetable broth
• Freshly ground black pepper
Directions:
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, thyme 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 green onions and crushed red pepper (optional).
Enjoy!
