Creamy Butternut Squash Soup for Cozy Fall Evenings
This creamy butternut squash soup is the perfect cozy dish for autumn, vegan and gluten-free, brimming with wholesome flavors.
Equipment
- - Large pot
- - Blender
Ingredients
For the Base
- 2 tablespoons extra-virgin olive oil Ideal for sautéing onions and adding healthy fats.
- 1 large yellow onion A sweet base that deepens the flavor profile.
- 1 teaspoon sea salt Essential for enhancing the overall taste of the soup.
For the Soup
- 1 large butternut squash Peel, seed, and cube it.
- 3 cloves garlic Enhances the aromatic quality.
- 2 tablespoons chopped fresh sage Infuses traditional warmth.
- 1 tablespoon minced fresh rosemary Brings a delightful woodsy aroma.
- 1 tablespoon grated fresh ginger Adds subtle warmth and zest.
- 3 cups vegetable broth Adjust the amount for desired thickness.
- 1 teaspoon freshly ground black pepper For seasoning.
For Garnish
- 2 tablespoons chopped parsley Adds freshness and color.
- 2 tablespoons toasted pepitas Adds crunch and texture contrast.
Instructions
Cooking Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion and sea salt, sautéing until soft and translucent, about 5-8 minutes.
- Add the butternut squash cubes to the pot. Stir occasionally, cooking until they start to soften, approximately 8-10 minutes.
- Stir in the minced garlic, fresh sage, rosemary, and ginger. Cook for about 30 seconds to 1 minute until fragrant.
- Pour in vegetable broth and bring the mixture to a boil. Lower the heat and simmer until the squash is tender, around 20-30 minutes.
- Allow the soup to cool slightly, then blend until smooth. Modify broth for desired consistency.
- Taste and adjust seasoning with salt and pepper. Serve garnished with chopped parsley and toasted pepitas.
Notes
Drizzle with a touch of olive oil before serving for extra richness. Always cool the soup to room temperature before refrigerating or freezing.