Description
A creamy and comforting vegan soup made with roasted butternut squash, fresh herbs, and garlic. Perfect for chilly days!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 (3 lb) butternut squash, peeled, seeded, and cubed
- 4–6 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, chopped
- Optional garnish: full-fat coconut cream, pepitas
Instructions
- Heat olive oil: Heat olive oil in a large stock pot or Dutch oven over medium heat.
- Sauté onion and garlic: Add diced onion and sauté for 5 minutes, stirring occasionally. Add minced garlic and cook for 1 minute, being careful not to burn it.
- Add squash and broth: Add cubed butternut squash, vegetable broth, salt, pepper, thyme, rosemary, and oregano. Stir and bring to a boil.
- Simmer: Cover and reduce heat to simmer. Cook until squash is tender (20-30 minutes).
- Blend: Use an immersion blender to blend the soup until smooth.
- Optional: Stir in 1/2 cup coconut cream for a creamier texture.
- Serve: Season to taste, ladle into bowls, and garnish with pepitas, parsley, coconut cream, or black pepper.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0 mg