Butternut Squash Soup

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Looking for the perfect fall comfort food? Try this delicious vegan butternut squash soup on the next chilly fall day. Brought to us by Love & Lemons.

Butternut Squash Soup


2 tablespoons extra-virgin olive oil1 large yellow onion, chopped½ teaspoon sea salt1 (3-pound) butternut squash, peeled, seeded, and cubed3 garlic cloves, chopped1 tablespoon chopped fresh sage½ tablespoon minced fresh rosemary1 teaspoon grated fresh ginger3 to 4 cups vegetable brothFreshly ground black pepper

For serving

Chopped parsleyToasted pepitasCrusty bread



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 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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