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Butternut Squash Soup

Cozy Up with the Best Butternut Squash Soup Recipe Ever

This creamy vegan Butternut Squash Soup is a comforting, nutrient-packed delight perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: American, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Avocado oil is a great alternative.
  • 1 medium yellow onion Chopped; shallots can be used for a milder flavor.
  • 1 teaspoon sea salt Adjust based on dietary restrictions.
  • 3 pounds butternut squash Cubed; any pumpkin variety works.
  • 3 cloves garlic Minced; use a single clove for milder flavor.
For the Fresh Herbal Notes
  • 1 tablespoon fresh sage Dried sage can be used, start with a smaller amount.
  • 1/2 tablespoon fresh rosemary Dried can be substituted.
  • 1 teaspoon fresh ginger Grated; ground ginger is a good substitute.
For the Broth and Seasoning
  • 3-4 cups vegetable broth Low-sodium options are preferable.
  • to taste black pepper Enhances seasoning; adjust based on preference.

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Warm 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
  2. Add one chopped yellow onion along with a pinch of sea salt. Sauté for 5-8 minutes until translucent.
  3. Toss in the cubed butternut squash and cook for an additional 8-10 minutes.
  4. Stir in 3 minced garlic cloves, 1 tablespoon of fresh sage, ½ tablespoon of fresh rosemary, and 1 teaspoon of grated fresh ginger. Cook for 30 seconds until fragrant.
  5. Pour in 3 cups of vegetable broth, stirring to blend all flavors. Bring to a gentle boil, cover, reduce heat, and simmer for 20-30 minutes.
  6. Let the soup cool slightly. Blend until silky smooth, adding broth for desired thickness.
  7. Ladle the warm soup into bowls, garnish with chopped parsley and toasted pepitas, and serve with crusty bread.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 7000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Perfectly tender squash is key for achieving smooth and creamy texture. For freezing, leave out garnishes until reheating.

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