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A cozy, creamy, and naturally vegan butternut squash soup made with simple everyday ingredients and fresh herbs that fill your kitchen with warm fall aromas. This soup is dairy-free, nut-free by default, and perfect for meal prep or family dinners.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh sage, chopped
  • ½ tablespoon fresh rosemary, minced
  • 1 teaspoon fresh ginger, grated
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper, to taste

Instructions

  1. Peel the butternut squash, halve it lengthwise, scoop out seeds, and cut into approximately 1-inch cubes (about 3 pounds).
  2. Heat 2 tablespoons extra-virgin olive oil in a large pot over medium heat.
  3. Add the chopped yellow onion, ½ teaspoon sea salt, and freshly ground black pepper; cook, stirring occasionally, until the onion is tender and translucent, about 5–8 minutes.
  4. Add the cubed butternut squash and cook, stirring occasionally, until edges begin to soften, about 8–10 minutes.
  5. Stir in chopped garlic cloves, chopped fresh sage, minced fresh rosemary, and grated fresh ginger; cook 30 seconds to 1 minute until fragrant.
  6. Pour in 3 cups vegetable broth, bring to a boil, then cover and reduce heat to a gentle simmer. Cook until squash is fork-tender, about 20–30 minutes.
  7. Remove the pot from heat and let the soup cool slightly.
  8. Blend the soup until smooth using a countertop or immersion blender; add up to 1 cup additional vegetable broth as needed to achieve desired consistency.
  9. Taste and adjust seasoning with salt and freshly ground black pepper.

Notes

Use a sharp knife and sturdy vegetable peeler for safely preparing the squash., Roasting the squash cubes at 425°F for 25–35 minutes before adding to the soup enhances sweetness and flavor., Add herbs and garlic late in the cooking to avoid bitterness., When blending hot soup, vent the blender lid and cover with a kitchen towel to prevent splatter., Toast pepitas in a dry skillet over medium heat for 2–4 minutes for a crunchy topping., Variations include adding coconut milk and curry powder, white miso for umami, chopped apple or pear for sweetness, or smoky smoked paprika., Store leftovers in airtight containers in the fridge up to 4 days or freeze up to 3 months., Reheat gently on stovetop or in microwave, stirring occasionally and adding broth to loosen if needed., Do not freeze with crunchy toppings; add fresh before serving.

Nutrition

Find it online: https://mamapantry.com/butternut-squash-soup/