Butternut Squash Soup Recipe
Enjoy this soup as a starter, side, or main dish. When I’m making it the center of a meal, I serve it with sourdough bread and a simple veggie side or salad. This autumn soup is well-suited for vata and kapha types.
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
- 2-3 cloves garlic, 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
Instructions
- 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 unleavened or sourdough bread.
Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here. With veggie broth as its base, this is a vegan butternut squash soup recipe.
