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Vegan Butternut Squash Soup

An Easy to Make Comfort Food your Entire Family will Enjoy

This vegan butternut squash soup is the ultimate fall comfort food! Stores for up to 4 days in the fridge or freeze it for a few months.

  • Extra-virgin olive oil – 2 tablespoons.
  • Butternut squash – 3 pounds squash – cubed.  
  • Yellow onion and garlic – Large onion and 3 garlic cloves, chopped.
  • Fresh sage – 1 tablespoon sage, chopped.
  • Fresh rosemary – ½ tablespoon of rosemary, minced.
  • Fresh ginger – 1 teaspoon, grated.
  • Extra-virgin olive oil – 2 tablespoons.
  • Vegetable broth – 3 to 4 cups.
  • Sea salt and freshly ground black pepper
  • Basil leaf, pepitas, and crusty bread – for serving!

1. Chop the veggies and sauté in oil with the onion, salt, and pepper.

2. Add squash and cook until it softens.

3. Stir in herbs, garlic, and ginger. Add broth and simmer until squash becomes tender (about 20 minutes).

4. Pour into a blender and blend until the soup is bright and creamy.

5. Pour into bowls, garnish with basil, pepitas, and enjoy!

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