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Butternut Squash Soup

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Makes:

6 Servings

About the Recipe

This vegan soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze for 6 months.

Ingredients

  • 2 tablespoons olive oil 

  • 1 large onion, chopped 

  • ½ teaspoon salt 

  • 1 butternut squash, peeled, seeded, and cubed 

  • 3 garlic cloves, chopped 

  • 1 tablespoon chopped fresh sage (optional) 

  • 3 to 4 cups vegetable broth 

  • Ground black pepper to taste 

Preparation

  1. 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. 

  2. Add the garlic and sage (if using). 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. 

  1. Let cool slightly and blend until smooth using a blender or hand blender. If your soup is too thick, add up to 1 cup more broth and blend. 

  1. Enjoy with crusty bread!

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