Butternut Squash Soup
In celebration of the Fall Equinox, a new recipe is calling, a gathering of loved ones, and the transition to the sweet bounty of fall vegetables.
This year, especially for us, we are feeling the transition of the seasons. Our traditional weekend family meal is an invitation to welcome new vibes, start different conversations, and embrace change with open hearts and anticipation of a different set of gifts.
The fall season inspires us to slow down, wrap up in cozy textures, sit and rest a little longer, and with food, allow the flavors to simmer and blend into delicious, nourishing, and easy to digest comforts.
Soup sounds like the best way to begin the Fall Season and we will be celebrating the Equinox with new recipes and seasonal delights!
Butternut Squash Soup
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Serves 6
This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
Chopped parsley
Toasted pepitas
Crusty bread
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and serve with parsley, pepitas, and crusty bread
