Description
| A creamy, comforting soup made from roasted butternut squash, onions, garlic, and herbs. Perfect for fall and easy to make vegan or gluten-free. |
Ingredients
– 3 lbs butternut squash, peeled and cubed
– 1 yellow onion, chopped
– 3 cloves garlic, minced
– 1 tsp grated ginger (optional)
– 1 tbsp chopped fresh sage
– 1/2 tbsp chopped rosemary
– 2 tbsp olive oil
– 3–4 cups vegetable broth
– Salt and pepper to taste
Instructions
1. Sauté onion and garlic in olive oil until soft.
2. Add squash, ginger, and herbs; cook 5 minutes.
3. Pour in broth, bring to a boil, then simmer 20–25 mins.
4. Blend until smooth using an immersion or countertop blender.
5. Adjust seasoning and serve warm.
Notes
– Roast the squash before blending for deeper flavor.
– Add coconut milk for a creamy vegan version.
– Garnish with pepitas, herbs, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: Stovetop (simmer + blend)
- Cuisine: American / Seasonal
Nutrition
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 2g