Butternut Squash Soup
Prep Time: 10 minutes mins Cook Time: 35 minutes mins Total Time: 45 minutes mins Serves 2 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.
Equipment 5.5-Quart Dutch Oven (I personally use the Staub Cocotte) Blender (I've used my trusty Vitamix for years)
Ingredients
1 tablespoons extra-virgin olive oil
0.5 large yellow onion, chopped
0.25 teaspoon sea salt
0.5 (3-pound) butternut squash, peeled, seeded, and cubed
1.5 garlic cloves, chopped
0.5 tablespoon chopped fresh sage
0.25 tablespoon minced fresh rosemary
0.5 teaspoon grated fresh ginger
1.5 to 2 cups vegetable broth
Freshly ground black pepper
For serving Chopped parsley Toasted pepitas Crusty bread
Instructions
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.
Add the garlic, sage, rosemary, and ginger. Stir and cook for 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.
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.
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