Butternut squash soup

Published on by corinnacorinna

Friends, it’s officially fall! I know how basic this sounds, but fall truly is my favorite season.

Fall in Texas feels a little different than what we got used to over the last five years living in Colorado. Although the change in temperature isn’t as drastic, it’s been amazing to get a break from the hot summer heat (buh bye, 90+ degree days!). Even in Texas, you can feel the air start to get that “crisp” feeling and something about the clear change in season welcomes a fresh start and the opportunity to hit that reset button.

As soon as September hits, I find myself craving all things orange – sweet potatoes, pumpkin, carrots, butternut squash, you name it! Also, I’m always happy to bring hot soups back into our meal routine. After all, who wants to eat hot soup when it’s blazing hot outside?

Today I’m sharing an incredibly simple vegan (and pretty healthy) butternut squash soup. I’d venture to say that this is the quintessential “fall soup” of soups. In our home, we like doubling this recipe and freezing single servings to eat throughout the week as a quick lunch. It pairs perfectly with a side salad (think kale, roasted sweet potatoes, sprinkled with pepitas kind of salad) or with a side of crusty bread. Need I say more?

Ingredients

  • 3 tbs olive oil
  • 1 large yellow onion, chopped
  • 1 tsp sea salt
  • 1 3 lbs butternut squash, cubed (or 3 16 oz bags of frozen butternut squash)
  • 4 garlic cloves, minced
  • 2 tbs fresh sage, finely chopped
  • 1 tbs fresh rosemary, finely chopped
  • 2 tsp fresh ginger, grated
  • 4 c vegetable broth
  • ½ of a 14oz can of unsweetened coconut milk
  • salt and pepper to taste
  • Optional toppings: fresh herbs, roasted pepitas, hemp seeds, etc.

Method

  1. In a large pot, heat the olive oil over medium heat. Add the onion and salt and sauté until the onion begins to appear soft and translucent. Add the squash and cook until it begins to soften, stirring occasionally.
  2. Add the garlic, sage, rosemary, and ginger and, stirring gently, cook until fragrant (about 1 minute).
  3. Add the broth and bring to a boil. Cook until the squash is tender (about 30 minutes).
  4. Remove from heat and let cool slightly. Add the coconut milk and stir until evenly combined. Pour the soup into a blender, working in batches if necessary, and blend until smooth. Season to taste with salt and pepper.
  5. Serve topped with roasted pepitas, hemp seeds, etc.

– Corinna