Butternut Squash Soup
A creamy, cozy, and flavorful vegan butternut squash soup made with fresh herbs, garlic, and ginger – perfect for fall and easy to prepare in under an hour.
Cooking Method
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, salt, and pepper until soft and fragrant.
- Add ginger, sage, and rosemary; cook for 1–2 minutes.
- Stir in cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until squash is tender.
- Use an immersion blender (or transfer to a blender in batches) to puree until smooth.
- Taste and adjust seasoning. Serve hot, garnished with fresh herbs if desired.
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