Butternut Squash Soup

 

Butternut Squash Soup

Prep Time: 10minutes mins

Cook Time: 35minutes mins

Total Time: 45minutes mins

Serves 6

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

·         2 tablespoons extra-virgin olive oil

·         1 large yellow onion, chopped

·         ½ teaspoon sea salt

·         1 (3-pound) butternut squash, peeled, seeded, and cubed

·         3 garlic cloves, chopped

·         1 tablespoon chopped fresh sage

·         ½ tablespoon minced fresh rosemary

·         1 teaspoon grated fresh ginger

·         3 to 4 cups vegetable broth

·         Freshly ground black pepper

For serving

·         Chopped parsley

·         Toasted pepitas

·         Crusty bread

Instructions

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, 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.

3.                   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.

 

I added some cream at the end